Quinoa Jambalaya- Oxygen Magazine
- Number of Servings: 4
Ingredients
1 tbsp olive oil1/3 yellow onion1 zucchini1 small red bell pepper1 garlic clove1 chicken sausage sliced into 10 rounds1/4 cup dry quinoa or TJs Harvest Blends1/2 cup low sodium chicken broth1 can fire-roasted tomatoes1/4-1/2 lb frozen, cooked shrimp (thawed)1 green onion, choppedSea salt and pepper to taste
1. Heat oil in skillet. Add chopped onion, zucchini, red bell peppers and garlic.
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.
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.
Nutritional Info 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
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