Supreme Pizza Quinoa Bowl

This is packed with healthy quinoa and veggies, but it tastes just like pizza!

Julie Peterson, Crofton, MD

Prep: 15 min. • Makes: 6 servings

1 Tbsp. olive oil 1/2 lb. Italian turkey sausage links, casings removed 1 small red onion, sliced 2 cups sliced fresh mushrooms 2 cups chicken broth 1 cup quinoa, rinsed 2 cups pizza sauce 1 pkg. (6 oz.) sliced turkey pepperoni 1 medium green pepper, chopped 1/2 cup shredded part-skim mozzarella cheese 1/2 cup shredded Parmesan cheese Optional toppings: Fresh basil, olives, sun-dried tomatoes, banana peppers and red pepper flakes

fast Cook: 5 minutes

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook sausage and onion until meat is no longer pink and onion is tender,

5-7 minutes, breaking up sausage into large crumbles; drain. Press cancel.

2. 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.

3. Stir in pizza sauce, pepperoni and green pepper; cover and let stand until pepper softens slightly, 5-10 minutes. Sprinkle servings with cheeses and, if desired, optional toppings.

slow Cook: 6 hours

1. In a skillet, heat oil over medium heat; cook sausage and onion until no longer pink, 5-7 minutes, breaking up sausage into large crumbles. Drain.

2. Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in mushrooms, broth and quinoa. Cook, covered, 5 hours; stir in sauce, pepperoni and green pepper. Cook, covered, until pepper is tender, 1 hour. Serve with cheeses; add toppings if desired.

11/4 cups: 350 cal., 15g fat (5g sat. fat), 61mg chol., 1481mg sod., 30g carb. (6g sugars, 4g fiber), 25g pro.