Skip to Content
Menu

One-Pot Quinoa with Spicy Sausage

  • Save Recipe
  • Prep 35 min
  • Total 60 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Try this protein-packed dinner made in one pot, with quinoa and all your favorite Mexican flavors.
By Betty Crocker Kitchens
Updated Sep 20, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

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
Make With
Progresso Broth

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Remove from heat; stir in cheese. Top with tomato and cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    Mexican-inspired dishes are fun to serve because everyone can personalize their serving. Pass chopped avocado, sliced olives, light sour cream and chopped green onions for an extra-special touch.
  • tip 2
    Italian turkey sausage is available in spicy and sweet varieties. We chose spicy turkey sausage, but if your family likes a milder flavor, choose the sweet sausage, and omit the ground red pepper.

Nutrition

350 Calories, 12g Total Fat, 21g Protein, 39g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
890mg
37%
Potassium
490mg
14%
Total Carbohydrate
39g
13%
Dietary Fiber
5g
21%
Sugars
6g
Protein
21g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
35%
35%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved