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1 14 1/2ounce canreduced-sodium chicken broth
1 cup quinoa, rinsed and drained
1/4 cup cider vinegar
2 tablespoons stone-ground mustard
2 teaspoons honey
3 mediumyellow, green, and/or red sweet peppers, cut into bite-size pieces
1 mediumsweet onion, cut into thin wedges
2 12 ounce packagecooked Italian chicken sausage links, halved lengthwise and sliced crosswise
1 cup shredded reduced-fat cheddar cheese or crumbled reduced-fat feta cheese (4 ounces)
1. In a 4- to 5-quart slow cooker combine broth, quinoa, vinegar, mustard, and honey. Add sweet peppers, onion, and sausage.
3. To serve, stir mixture gently. Top each serving with cheese.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
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