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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 461.1
  • Total Fat: 14.9 g
  • Cholesterol: 203.5 mg
  • Sodium: 2,357.8 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 7.0 g
  • Protein: 40.0 g

View full nutritional breakdown of Quinoa Jambalaya calories by ingredient
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Quinoa Jambalaya

Submitted by: BEBEKLEIN

Introduction

Oxygen June 2010 Oxygen June 2010
Number of Servings: 2

Ingredients

    1 tbsp olive oil (originally canola)
    1/2 yellow onion, chopped
    1 zucchini, chopped
    1/2 red bell pepper, chopped (originally 1 whole)
    1/2 tsp minced garlic (originally 1 garlic clove)
    1 chicken sausage, sliced in 10 rounds (Benetinos chicken mozz & artichoke)
    1/2 c dry quinoa (Trader Joes)
    1/2 c chicken or vegetable broth
    1 can fire-roasted tomatoes (used Trader Joe kind that had organic green chiles and a little spicy)
    1/2 lb shrimp, peeled and deveined (used pre-cooked)
    1 green onion, sliced thinly
    1/2 tsp sea salt (to taste) and black pepper (none used)

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Chop onion, zucchini, bell pepper, and garlic.

2. Add chopped vegetables, salt (black pepper if desired), & sausage to skillet and sautee for about 5 minutes.

3. Add quinoa (don't bother pre rinsing too messy) and toss to coat about 2 minutes. Add broth & tomatoes & bring to a boil, then reduce heat & simmer covered for 13 - 15 minutes. (If using fresh shrimp simmer 10 minutes.)

4. Add the shrimp and cover the skillet with a lid. Cook for another 2-5 minutes, until the shrimp are cooked through. (If using fresh shrimp simmer 5-10 minutes until opaque.)

Notes: If using only 4 oz shrimp (2 oz per serving), calories are reduced by 60 (461 to 401) and protein is reduced by 12g (40g to 28.5g)

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user BEBEKLEIN.





TAGS:  Fish | French | French Fish |

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