Quinoa with Premio Sausage and Peppers


  • 1 package Premio Hot & Spicy Italian Chicken Sausage, cut into bite-sized pieces
  • 2 cups quinoa
  • 4 cups chicken stock
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons paprika
  • 2 red bell peppers, cut into thin strips
  • 2 yellow bell peppers, cut into thin strips
  • 2 green bell peppers, cut into thin strips
  • 1 teaspoon ground cumin
  • Salt & pepper, to taste
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How to make Quinoa with Premio Sausage and Peppers:

1. Pour in 4 cups of chicken stock with the quinoa. Over high heat, bring mixture to a boil.

2. Reduce heat to medium-low, cover and simmer, until the quinoa is tender, approximately 20-25 minutes.

3. Meanwhile, cook the Premio sausage in a skillet over medium-high heat. Continue cooking until sausage is browned on all sides and no longer pink in the center. Remove to drain on a paper towel-lined plate; keep warm.

4. Reduce heat to medium. Stir in the diced onion into the remaining oil in the skillet. Cook until the onion begins to caramelize, approximately 3-5 minutes. Add garlic and cook for 1 additional minute.

5. Stir in the red bell peppers, yellow bell peppers, and green bell peppers. Cook for 1 minute before adding in the paprika and cumin. Cook for an additional 2-3 minutes before adding in 1 cup of chicken stock.

6. Bring everything to a simmer, then cook until the peppers soften and the mixture reduces and thickens, approximately 10-15 minutes.

7. Return the sausage to the skillet. Season to taste with salt and pepper, and continue cooking until the sausage is hot. Remove and serve dish over the bed of quinoa.



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