• Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings


  • 1 teaspoon Vigo Extra Virgin Olive OilAdd
  • 1/2 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 teaspoon Alessi Garlic Puree
  • 1 pound Italian sausage, casing removed
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1 teaspoon dried oregano
  • 2 cans Alessi Crushed Tomatoes
  • 1 cup chicken broth
  • 1 can red kidney beans
  • 1/2 cup Vigo Quinoa
  • 1/2 cup heavy cream


Heat oil in a heavy bottomed pot. Cook onion and pepper until soft, and then stir in garlic. Brown meat in pot with  onion and pepper until cooked through. Drain fat and season with salt, pepper and oregano.

Add tomatoes, chicken broth and beans and bring to a boil and season with salt and pepper. Add quinoa and cover. Simmer for 18-20 minutes stirring occasionally. Stir in heavy cream and adjust seasonings to taste.