Quinoa Jambalaya- Oxygen Magazine

Quinoa Jambalaya- Oxygen Magazine

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Quinoa Jambalaya- Oxygen Magazine calories by ingredient
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Number of Servings: 4


    1 tbsp olive oil
    1/3 yellow onion
    1 zucchini
    1 small red bell pepper
    1 garlic clove
    1 chicken sausage sliced into 10 rounds
    1/4 cup dry quinoa or TJs Harvest Blends
    1/2 cup low sodium chicken broth
    1 can fire-roasted tomatoes
    1/4-1/2 lb frozen, cooked shrimp (thawed)
    1 green onion, chopped
    Sea 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.

TAGS:  Fish | Dinner | Fish Dinner |

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