Slow Cooker Andouille Jambalaya with Squash and Quinoa

Name: Slow Cooker Andouille Jambalaya with Squash and Quinoa Recipe
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 12
Ingredients: 2 cups dry quinoa; 3 cans (14.5 oz) Rotel Tomatoes with Chiles; 1 (28-oz) can crushed tomatoes; 1 cup salsa; 2 cups butternut squash diced; 1 cup sweet corn; 1 cup frozen pea blend; 1/2 lb andouille sausage sliced; 1 Tbsp ground cumin

Minutes to Prepare: 10
Minutes to Cook: 240

Number of Servings: 12

Ingredients

2 cups dry quinoa3 cans (14.5 oz) Rotel Tomatoes with Chiles1 (28-oz) can crushed tomatoes1 cup salsa2 cups butternut squash, diced1 cup sweet corn1 cup frozen pea blend1/2 lb andouille sausage, sliced1 Tbsp ground cumin

Directions

Place all ingredients into slow cooker. Cook on HIGH for 1 hour, then reduce heat to LOW and cook for 6-8 hours or until quinoa and squash are cooked.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user EMPIERCE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 224.6
Total Fat: 5.9 g
Cholesterol: 7.8 mg
Sodium: 848.4 mg
Total Carbs: 36.1 g
Dietary Fiber: 4.8 g
Protein: 9.5 g

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