Pan-Smoked Salmon Southwestern Style
Shrimp, Sausage and Quinoa Jambalaya
For a healthy boost, quinoa substitutes for rice in jambalaya.
45
8 servings
Ingredients
-
4 1/2 cups lower-sodium chicken broth, divided
-
2 cups quinoa (12 ounces)
-
1 tablespoon olive oil
-
1/2 pound smoked turkey kielbasa, sliced in 1/4-inch rounds
-
1 large onion, chopped
-
1 red bell pepper, thinly sliced
-
4 cloves garlic, peeled and chopped
-
1 cup spicy V-8 juice
-
1 pound medium shrimp, peeled and deveined
-
1 cup frozen peas
-
1 cup 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.
Nutritional Info (per serving)
- Calories 240
- Fat 9g
- Saturated Fat 2.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 4g
- Cholesterol 90mg
- Sodium 740mg
- Potassium 520mg
- Carbohydrates 21g
- Fiber 4g
- Sugars 4g
- Protein 18g
Comments
Around the Web
Facebook Community
Most Popular
