Sausage and Apple Quinoa Casserole
My family loves the variety this casserole offers. It’s unlike anything else I’ve made. —Brenna Norby, Grand Forks, North Dakota
Ingredients
- 1 tablespoon olive oil
- 1 package (14 ounces) smoked kielbasa or Polish sausage, cut into 1/2-inch slices
- 1 small onion, chopped
- 1 cup chicken broth
- 1 cup apple cider or juice
- 1/4 teaspoon salt
- 1 package (16 ounces) frozen cut kale or frozen chopped spinach
- 1 cup quinoa, rinsed
- 1 medium apple, chopped
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 1 teaspoon dried sage leaves
Directions
-
1Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When the oil is hot, cook and stir sausage, adding onion after 5 minutes, until sausage is browned and onion is crisp-tender, about 10 minutes total. Remove and keep warm. Add broth, cider and salt to the pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
-
2Stir in kale, quinoa and the sausage mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in remaining ingredients; cover and let stand 5 minutes.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
