Quinoa Jambalaya
- Number of Servings: 2
Ingredients
1 tbsp olive oil (originally canola)1/2 yellow onion, chopped1 zucchini, chopped1/2 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 broth1 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 thinly1/2 tsp sea salt (to taste) and black pepper (none used)
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.
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.
Nutritional Info 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