Pizza Quinoa Casserole

Name: Pizza Quinoa Casserole
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 1 tablespoon olive oil; 1/2 pound Italian turkey sausage links, casings removed; 1 small red onion, sliced; 2 cups sliced fresh mushrooms; 2 cups chicken broth; 1 cup quinoa, rinsed; 2 cups pizza sauce; 1 package (6 ounces) sliced turkey pepperoni; 1 medium green pepper, chopped; 1/2 cup shredded part-skim mozzarella cheese; 1/2 cup shredded Parmesan cheese; Optional: Minced fresh basil, sliced olives, oil-packed sun-dried tomatoes (drained), banana peppers and red pepper flakes

TOTAL TIME: Prep: 15 min. Cook: 10 min. YIELD: 6 servings.

If you like pizza night, give this healthy quinoa casserole a try! It's a fun way to sneak in a healthy meal packed with protein and veggies. —Julie Peterson, Crofton, Maryland

Ingredients

1 tablespoon olive oil
1/2 pound Italian turkey sausage links, casings removed
1 small red onion, sliced
2 cups sliced fresh mushrooms
2 cups chicken broth
1 cup quinoa, rinsed
2 cups pizza sauce
1 package (6 ounces) sliced turkey pepperoni
1 medium green pepper, chopped
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Optional: Minced fresh basil, sliced olives, oil-packed sun-dried tomatoes (drained), banana peppers and red pepper flakes

Directions

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage and onion; cook and stir until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Press cancel.
2. Stir in mushrooms and broth. Add quinoa (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Quick-release pressure.
3. Stir in pizza sauce, pepperoni and green pepper; cover and let stand until pepper softens slightly, 5-10 minutes. Sprinkle servings with cheeses. If desired, serve with optional toppings.
4.
5. Slow-cooker option: In a large skillet, heat oil over medium heat; cook sausage and onion until sausage is no longer pink, 5-7 minutes, breaking up sausage into large crumbles. Drain.
6. Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in mushrooms, broth and quinoa. Cook, covered, on low for 5 hours; stir in pizza sauce, pepperoni and green pepper. Cook, covered, on low until pepper is tender, about 1 hour longer. Sprinkle servings with cheeses. If desired, serve with optional toppings.

Nutrition Facts

1-1/4 cups: 350 calories, 15g fat (5g saturated fat), 61mg cholesterol, 1481mg sodium, 30g carbohydrate (6g sugars, 4g fiber), 25g protein.