Shrimp, Sausage and Quinoa Jambalaya - 21g Carbs, 4g Fiber, 4g Sugar
From: www.relish.com
For a healthy boost, quinoa substitutes for rice in jambalaya.
Prep Time: 10
Cook Time: 35
Servings: 8
4 1/2 cups lower-sodium chicken broth, divided
2 cups quinoa (12 oz)
1 Tbsp olive oil
1/2 lb 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
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
or until done. Add peas, tomatoes and cooked quinoa and toss.
Servings: 8
Nutrition per Serving:
240 Calories, 9g Fat, 2.5g Saturated Fat, 1g Polyunsaturated Fat,
4g Monounsaturated Fat, 90mg Cholesterol, 740mg Sodium, 520mg Potassium,
21g Carbs, 4g Fiber, 4g Sugars, 18g Protein
