Quinoa Jambalaya Food

QUINOA JAMBALAYA

Quinoa Jambalaya image

Move over Zatarain's® this is healthier and tastier.

Provided by Jessica Collin

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil, or as needed
1 pound kielbasa (Polish) sausage, halved lengthwise and sliced
½ sweet onion (such as Vidalia®), diced
6 miniature multi-colored sweet peppers, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
¼ teaspoon celery salt
1 pinch red pepper flakes
1 cup quinoa
2 cups chicken broth
½ cup marinara sauce

Steps:

Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes.
Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.

Nutrition Facts : Calories 420.1 calories, Carbohydrate 26.1 g, Cholesterol 56.1 mg, Fat 27.8 g, Fiber 3.4 g, Protein 14.7 g, SaturatedFat 11.5 g, Sodium 1091 mg, Sugar 4.1 g

SHRIMP, SAUSAGE AND QUINOA JAMBALAYA

Shrimp, Sausage and Quinoa Jambalaya image

Make and share this Shrimp, Sausage and Quinoa Jambalaya recipe from Food.com.

Provided by rickoholic83

Categories Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

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.
Saute about 10 minutes or until vegetables are tender.
Add remaining broth and V-8 juice; bring to a simmer.
Add shrimp and simmer 5 minutes or until done.
Add peas, tomatoes and cooked quinoa and toss.

Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2.7, Cholesterol 106, Sodium 574.2, Carbohydrate 40.5, Fiber 4.3, Sugar 3.6, Protein 25.2

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