Ingredients
1 tablespoon olive oil1/2 pound Italian turkey sausage links, casings removed1 small red onion, sliced2 cups sliced fresh mushrooms2 cups chicken broth1 cup quinoa, rinsed2 cups pizza sauce1 package (6 ounces) sliced turkey pepperoni1 medium green pepper, chopped1/2 cup shredded part-skim mozzarella cheese1/2 cup shredded Parmesan cheeseOptional: Minced fresh basil, sliced olives, oil-packed sun-dried tomatoes (drained), banana peppers and red pepper flakes
Preparation
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.
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.
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.
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.
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.
