Slow Cooker Italian Red Quinoa

We have been buying more quinoa now that Aldi has been carrying it recently.  It is quickly becoming one of our kitchen pantry favorites.  In the past couple weeks, I bought regular white quinoa and this red quinoa.  It was my intention to make a slow cooker stuffed green pepper casserole with rice, but I decided to do it with quinoa instead. 

The quinoa can either be made ahead of time and kept in the refrigerator until the end of cooking or you can put it in the slow cooker from the beginning.  If you put it in the slow cooker it might get softer than you like, if you can't be home to turn the slow cooker to warm.  My quinoa was probably done after about 4 hours on low, but it was still okay and not too soft after cooking for 6 hours on low.

This dish is heavier on grains and veggies than it is meat.  I only used one Italian sausage in this whole recipe.  That's great for if you're trying to cut back on your meat consumption. 

My hubby LOVED this dish!  He always gets mad at me if I make something he really likes and he asks if I know how I made it and I'm not able to tell him.  I am the queen of just throwing stuff from my kitchen together to create a meal!  And sometimes I don't actually pay attention to what I'm putting in.  I'm just making it up as I go along. This one I managed to write down though!

1 29 oz. can diced tomatoes
1 cup red quinoa
1 green pepper, diced
1/2 red onion, diced
1 can white beans
1 1/2 cups chicken broth
3 garlic cloves, minced or pressed
1/2 tsp. oregano
1 Tbsp. dried parsley
1 Tbsp. onion powder
1/2 tsp. dried basil
dash of black pepper, or to taste
1/4 cup Parmesan Cheese

1 Tbsp. olive oil
1 Italian sausage link, skin removed

Heat olive oil in skillet over medium heat.
Crumble Italian sausage into skillet and add onions and peppers.
Cook until sausage is browned.
Add sausage, peppers, onions and all other ingredients to slow cooker.

Cook on low 4 - 6 hours.

What's your favorite way to use Quinoa?

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