Shrimp, Sausage and Quinoa Jambalaya
Mark Boughton
- Yield: 8 servings
- Prep: 10 mins
- Cook: 35 mins
Ingredients
- 4 1/2cups lower-sodium chicken broth, divided
- 2cups quinoa (12 ounces)
- 1tablespoon olive oil
- 1/2pound smoked turkey kielbasa, sliced in 1/4-inch rounds
- 1large onion, chopped
- 1 red bell pepper, thinly sliced
- 4cloves garlic, peeled and chopped
- 1cup spicy V-8 juice
- 1pound medium shrimp, peeled and deveined
- 1cup frozen peas
- 1cup grape tomato halves
Instructions
- Combine 4 cups chicken broth and quinoa in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes.
- Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic. Sauté about 10 minutes or until vegetables are tender. Add remaining broth and V-8 juice; bring to simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes and cooked quinoa and toss.
Learn more about cooking with quinoa from Relish Cooking Show Chef Brian Morris.
Nutritional Info *per serving
- Glycemic Load 0.84
- Calories 240
- Fat 9g
- Saturated Fat 2.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 4g
- Cholesterol 90mg
- Sodium 740mg
- Potassium 520mg
- Carbohydrate 21g
- Fiber 4g
- Sugars 4g
- Protein 18g
- Trans Fat 0g
- Vitamin A 30%
- Vitamin C 60%
- Calcium 6%
- Iron 10%
