Italian Sausage & Quinoa Stew

• 5 Italian sausage links (4 ounces each), casings removed
• 1/2 cup chopped onion
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 each medium green, sweet orange and sweet yellow peppers, cut into 3/4-inch pieces
• 1 cup quinoa, rinsed
• 1 medium zucchini, cut in half lengthwise and sliced into 1/4-inch slices
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 (14-1/2 ounces) can beef broth
• Minced fresh cilantro

1. In a large skillet, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into large crumbles; drain.
2. Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in beans, corn, peppers, quinoa, zucchini, garlic, seasonings, tomatoes, and broth. Cook, covered, on low until vegetables and quinoa are tender, 5-6 hours. Sprinkle with cilantro.

italian sausage, onion, kidney beans, whole kernel corn, medium green, quinoa, zucchini, garlic, ground cumin, oregano, salt, red pepper, pepper, tomatoes, beef broth, fresh cilantro

Taken from www.tasteofhome.com/recipes/italian-sausage-quinoa-stew/ (may not work)