Quinoa With Smoked Sausage and Peppers

• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1 cup quinoa, rinsed and drained
• 14 cup cider vinegar
• 2 tablespoons stone ground mustard
• 2 teaspoons honey
• 1 medium yellow pepper, cut into bit sized pieces
• 1 medium green pepper, cut into bit sized pieces
• 1 medium red pepper, cut into bit sized pieces
• 1 medium sweet onion, cut into thin wedges
• 2 (12 ounce) packagescooked italian chicken sausage, halved lengthwise and sliced crosswise
• 1 cup shredded reduced-fat cheddar cheese

1. In a 4- to 5-quart slow cooker combine broth, quinoa, vinegar, mustard, and honey.
2. Add sweet peppers, onion, and sausage.
3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
4. To serve, stir mixture gently.
5. Top each serving with cheese.

chicken broth, quinoa, cider vinegar, stone ground mustard, honey, yellow pepper, green pepper, red pepper, sweet onion, chicken sausage, cheddar cheese

Taken from www.food.com/recipe/quinoa-with-smoked-sausage-and-peppers-506074 (may not work)