Pizza Quinoa Casserole

Ingredients

• 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: Minced fresh basil, sliced olives, oil-packed sun-dried tomatoes (drained), banana peppers and red pepper flakes

Directions

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage and onion; cook and stir 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.
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. Slow-cooker option: 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, on low for 5 hours; stir in pizza sauce, pepperoni and green pepper. Cook, covered, on low until pepper is tender, about 1 hour longer. Sprinkle servings with cheeses. If desired, serve with optional toppings