- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 201.5
- Total Fat: 5.3 g
- Cholesterol: 35.6 mg
- Sodium: 414.5 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 4.2 g
- Protein: 10.2 g
Quinoa Jambalaya- Oxygen MagazineSubmitted by: LOVE2BHAPPY4
1 tbsp olive oil
1/3 yellow onion
1 small red bell pepper
1 garlic clove
1 chicken sausage sliced into 10 rounds
1/4 cup dry quinoa or TJs Harvest Blends
1/2 cup low sodium chicken broth
1 can fire-roasted tomatoes
1/4-1/2 lb frozen, cooked shrimp (thawed)
1 green onion, chopped
Sea salt and pepper to taste
2. Add sausage and saute with veggies for around 5 minutes.
3. Add quinoa, tossing to coat. Add chicken broth and fire-roasted tomatoes. Bring to a boil, then reduce heat and simmer. Cover for around 10 minutes.
4. Add shrimp and cover for another 5-10 minutes (or until shrimp are cooked).
5. Top with green onions and salt and pepper. Enjoy!
*Note: when I made this, the can of fire roasted tomatoes made it more runny, if you want it thicker, I suggest draining some of the juice prior to adding it to the skillet.
Number of Servings: 4
Recipe submitted by SparkPeople user LOVE2BHAPPY4.