Shrimp, Sausage and Quinoa Jambalaya |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Courtesy of Relish the Healthy Table, April 2007 Ingredients:
4 1/2 cups low sodium chicken broth, divided |
2 cups quinoa |
1 tablespoon olive oil |
1/2 lb smoked kielbasa, sliced in 1/4-inch rounds (use turkey kielbasa) |
1 large onion, chopped |
1 red bell pepper, thinly sliced |
4 garlic cloves, peeled and chopped |
1 cup vegetable juice, spicy |
1 lb medium shrimp, peeled and deveined |
1 cup frozen peas |
1 cup grape tomatoes, halved |
Directions:
1. Combine 4 cups chicken broth and quinoa in a medium saucepan.
2. Bring to a boil, reduce heat to low, cover and cook 15 minutes.
3. Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
4. Saute about 10 minutes or until vegetables are tender.
5. Add remaining broth and V-8 juice; bring to a simmer.
6. Add shrimp and simmer 5 minutes or until done.
7. Add peas, tomatoes and cooked quinoa and toss.
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