Pizza Quinoa Casserole

• 1 tablespoon olive oil
• 1/2 pound 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 package (6 ounces) sliced turkey pepperoni
• 1 medium green pepper, chopped
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• Optional toppings: Minced fresh basil, sliced olives, drained sun-dried tomatoes, banana peppers and red pepper flakes

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage and onion until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into 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. Press cancel.
3. Stir in pizza sauce, pepperoni and green pepper; cover and let stand until pepper softens slightly, 5-10 minutes. Sprinkle servings with cheeses. If desired, serve with optional toppings.
4. In a large skillet, heat oil over medium heat; cook sausage and onion until sausage is no longer pink, 5-7 minutes, breaking up sausage into large crumbles. Drain.
5. Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in mushrooms, broth and quinoa. Cook, covered, 5 hours; stir in pizza sauce, pepperoni and green pepper. Cook, covered, 1 hour or until pepper is tender. Sprinkle servings with cheeses. If desired, serve with optional toppings.

olive oil, sausage, red onion, mushrooms, chicken broth, quinoa, pizza sauce, turkey pepperoni, green pepper, mozzarella cheese, parmesan cheese, toppings

Taken from www.tasteofhome.com/recipes/pizza-quinoa-casserole/ (may not work)