Ingredients
1
lb lean spicy Italian turkey sausage, casings removed
2
teaspoons olive oil
1
small onion, coarsely chopped (about 1/2 cup)
1
medium red bell pepper, coarsely chopped (1 cup)
1
medium green bell pepper, coarsely chopped (1 cup)
2
cloves garlic, finely chopped
1
package (12 oz) uncooked quinoa, rinsed, drained (2 cups)
1
carton (32 oz) Progresso™ reduced sodium chicken broth
1 1/2
cups frozen whole kernel corn
2
teaspoons ground cumin
2
teaspoons chili powder
1/2
teaspoon salt
1/4
to 1/2 teaspoon ground red pepper (cayenne)
1
cup shredded reduced-fat Mexican cheese blend (4 oz)
1
large tomato, seeded, chopped (1 cup)
1/2
cup chopped fresh cilantro
Preparation
In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
Remove from heat; stir in cheese. Top with tomato and cilantro.
