Quinoa Jambalaya

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

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Quinoa Jambalaya

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★★★★★

5 from 1 reviews

• Author: Whitney Carlson

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Ingredients

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• 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 Quinoa
• 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
• Green Onion (optional)

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Instructions

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.

• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun