Yesterday I headed home on my lunch hour to put a few things in the crockpot for dinner. So after work and messing around with a few art projects – and also doing my first insanity workout (whoa!) – we had a delicious supper already ready for us.
1 cup quinoa
14 1/2 ounces reduced-sodium chicken broth
1/4 red wine vinegar
1/4 cup water
(You could actually replace the red wine vinegar & water with apple cider vinegar. I just couldn’t find it at the time.)
2 tablespoons Dijon or stone-ground mustard
2 teaspoons honey
3 whole sweet peppers cut into bite-size pieces
1 whole medium sweet onion cut into thin wedges
24 ounces cooked hot Italian sausage links halved lengthwise and sliced crosswise
1. Cook sausage first if not already cooked.
2. Combine broth, quinoa, vinegar, (optional: water), mustard, and honey in a crockpot.
3. Add sweet peppers, onion, and cooked sausage.
4. Cover and cook on low heat for 4-5 hours or on high-heat for 2-2 1/2 hours.
5. To serve, stir mixture.
I thought this was delicious, easy, and makes me want to cook quinoa in a crockpot more often!