My family loves the variety this casserole offers. It’s unlike anything else I’ve made. —Brenna Norby, Grand Forks, North Dakota
Sausage and Apple Quinoa Casserole
Updated on Jan. 09, 2024
Sausage and Apple Quinoa Casserole
Prep Time
20 min
Cook Time
10 min
Yield
6 servings
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
- Select 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.
- Stir 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.
Nutrition Facts
1-1/4 cups: 443 calories, 29g fat (7g saturated fat), 44mg cholesterol, 701mg sodium, 40g carbohydrate (15g sugars, 5g fiber), 15g protein.
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