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Monday, January 21, 2013

Clean Eat Recipe :: Quinoa Jambalaya

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Recipe from: Oxygen Magazine

A good friend of ours shared this great, clean jambalaya recipe from Oxygen Magazine. Try it out - it is delicious! We only had to slightly alter the original and doubled the recipe so that we would have leftovers to eat the next day.

Quinoa Jambalaya

Ingredients:
Olive Oil (just to coat the pan)
1 Onion, chopped
2 Zucchini, chopped 
2 Red Bell Peppers, chopped 
2 Cloves of Garlic, minced 2 Chicken Sausage, sliced (we use Trader Joes) 
1/2 cup of Dry 
 1 cup of Chicken Broth (no salt or reduced sodium) 
1 28 oz can of Diced Tomatoes (we used fire roasted) 
1/2 lb of Shrimp, peeled & deveined 
Sea Salt & Pepper 

Directions: 
1. Saute onion, zucchini, bell peppers, garlic, & sausage in a pan for 5 minutes (you will need a large pan!). 
2. Add the quinoa & stir.  Cook 2 minutes.
3. Add broth & tomatoes & bring to a boil. Reduce heat & cover. Simmer for 10 minutes.
4. Add shrimp & cover to simmer again. Simmer for 5-10 minutes (or until the shrimp are cooked through). 
5. Add sea salt & pepper to taste. 

Optional Toppings: Green Onion 

Makes 4 Servings 

Macros: 
Calories: 400 
Fat: 15 
Carbs: 39 g 
Fiber: 6 g 
Protein: 24 g 

Enjoy our recipes?  Get help with your grocery shopping here

- Whitney

12 comments:

  1. This looks great! I would make mine with chicken instead of shrimp (I hate seafood!!) - or I would just leave the shrimp out all together. What is the calorie count and serving portion on this as it is (without me making the alterations)?

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    Replies
    1. Hi Chelsea! Sorry, I left that off! The post was just updated with this information! :-) You could absolutely do extra chicken instead of the seafood!

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  2. What are the Macros on this?

    I would love to make it this weekend for food prep!

    ReplyDelete
    Replies
    1. Hi Amy! Sorry, I left that off! The post was just updated with this information! :-)

      Delete
  3. Do you happen to have nutrition facts for this recipe?

    ReplyDelete
    Replies
    1. Sorry, I left that off! The post was just updated with this information!

      Delete
  4. How much is considered one serving.. 1 cup? Or do you just eye it..

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  5. I made this for dinner tonight. I substituted 1 chicken breast for the shrimp. I added just a bit of red pepper and Mrs. Dash Lemon pepper for kick. This was absolutely amazing and made so much food. I had to guess on the serving size. The recipe was for 4 serving, I had 1 1/2 cups as my serving. My husband had 3 separate helping. This is a keeper and going in my recipe book.. Oh, We decided to make this for rest of the family on Super bowl Sunday... :) Thank you.

    Caprice Dorn

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  6. Delish!!! I added 1/8 tsp cayenne pepper and yummy!

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  7. Made this last night and the fammily loved it. Had great taste and flavor. We just used diced canned tomatoes instead of fire roasted though.

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  8. Sorry, but this is not jambalaya. It's soup. I cooked it 3x as long as recommended and it still didn't look anything like jambalaya. It was tasty though.

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  9. Do you think this would freeze well?

    ReplyDelete

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