Andouille scallop Quinoa Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups uncooked quinoa 12 oz andouille sausage 8 oz bay scallops 1 can (28-oz) crushed tomatoes 1 cup salsa 2 cups sliced zucchini 2 cups frozen peas & carrots 1 Tbsp cumin 1/4 tsp ground cayenne 1 tsp oregano
Cut andouille in half lengthwise and then crosswise into half moons. Combine all ingredients in rice cooker. Close and set to "porridge" and start. Serve topped with: cilantro, avocado or cheese (not included in calorie count)
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 310.1
- Total Fat: 7.7 g
- Cholesterol: 23.1 mg
- Sodium: 549.9 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 7.4 g
- Protein: 18.4 g
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