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Sausage and Apple Quinoa Casserole

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Thanks to your pressure cooker, you don't need a 13x9-in. pan to make a delicious casserole anymore. And a few flavorful add-ins make it so you don't need a long ingredient list either. —Brenna Norby, Grand Forks, North Dakota
Sausage and Apple Quinoa Casserole Recipe photo by Taste of Home

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

  1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage, adding onion after 5 minutes, until sausage is browned and onion crisp-tender, about 5 more minutes. Remove and keep warm. Add broth, cider and salt to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
  2. 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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