1/2
cup thinly sliced fresh basil leaves (from 1-oz package)
Parmesan cheese, if desired
Instructions
Step
1
In 5-quart nonstick Dutch oven, cook sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
Step
2
Wipe out Dutch oven with paper towel. Add 1 tablespoon of the oil; heat over medium heat until shimmering. Add onion; cook 3 to 5 minutes or until softened. Add bell pepper; cook 3 to 5 minutes longer or until softened. Using slotted spoon, transfer onion and bell pepper to bowl with sausage; replace foil, and set aside.
Step
3
Increase heat to high. Add remaining 1 tablespoon oil, the mushrooms, salt and Italian seasoning. Cook 5 to 7 minutes or until mushrooms brown and liquid evaporates. Transfer to bowl of sausage and vegetables; cover with foil, and set aside.
Step
4
Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in milk. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat to low. Cook 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetables.
Step
5
Remove from heat; stir in mozzarella cheese. Top with tomatoes, basil and Parmesan cheese.
Like different toppings on your pizza? Feel free to switch up the protein and veggies in this dish to make it your own.
Cooking the quinoa in milk makes it much creamier, but increases the cooking time. If you'd rather use water or broth instead, be sure to reduce cooking time to 10 to 15 minutes.
