Heart Healthy Quinoa Sausage Jambalaya Recipe

A hearty main dish with deliciously complex Louisiana flavor, Quinoa Sausage Jambalaya will become a regular in your recipe rotation. Chicken breast, sausage, celery, and shrimp combine for a substantial supper that is as nutritious as it is pleasurable.
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Ingredients
Recipe yields 8 servings
1 Tbsp olive oil
1/2 lb boneless, skinless chicken breast, cut into bite-size pieces
1/8 tsp salt
1/4 tsp black pepper
2 oz chicken or turkey sausage (about 2 links), sliced (gluten free if needed)
1 medium white onion, chopped
1/2 green bell pepper, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 1/2 cups uncooked quinoa
2 3/4 cups reduced-sodium chicken broth (gluten free if needed)
2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 Tbsp cayenne pepper
1 can (14.5 oz) diced tomatoes, undrained
1/4 lb medium shrimp, peeled and deveined
2 scallions, sliced
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Directions
Step 1

In a large skillet, heat oil over medium-high heat. Season chicken with salt and black pepper. Add chicken to skillet and cook 5 minutes, or until lightly browned, stirring occasionally. Remove chicken from skillet; set aside. Add sausage to skillet and cook 5 minutes, or until browned, stirring occasionally. Add onion, bell pepper, celery and garlic; cover, reduce heat to low, and cook 12 minutes, or until vegetables are tender, stirring occasionally.

Step 2

Stir in quinoa; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, oregano and cayenne pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes, or until quinoa is softened. Add tomatoes and shrimp; cook, uncovered, about 10 minutes, or until liquid is absorbed. Stir in chicken; cover and cook 2 to 3 minutes, or until chicken is heated through. Remove from heat and let stand 5 minutes. Fluff with a fork. Top with scallions.

Time: 75 minutes
Servings: 8
Calories: 210
Make this for: Gluten FreeHealthy Kids
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:210
total fat:6g
sat fat:1g
cholesterol:43mg
sodium:363mg
total carb:25g
fibers:1g
proteins:14g

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Heart Healthy Quinoa Sausage Jambalaya Recipe

Ingredients
Recipe yields 8 servings
1 Tbsp olive oil
1/2 lb boneless, skinless chicken breast, cut into bite-size pieces
1/8 tsp salt
1/4 tsp black pepper
2 oz chicken or turkey sausage (about 2 links), sliced (gluten free if needed)
1 medium white onion, chopped
1/2 green bell pepper, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 1/2 cups uncooked quinoa
2 3/4 cups reduced-sodium chicken broth (gluten free if needed)
2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 Tbsp cayenne pepper
1 can (14.5 oz) diced tomatoes, undrained
1/4 lb medium shrimp, peeled and deveined
2 scallions, sliced
Directions
Step 1

In a large skillet, heat oil over medium-high heat. Season chicken with salt and black pepper. Add chicken to skillet and cook 5 minutes, or until lightly browned, stirring occasionally. Remove chicken from skillet; set aside. Add sausage to skillet and cook 5 minutes, or until browned, stirring occasionally. Add onion, bell pepper, celery and garlic; cover, reduce heat to low, and cook 12 minutes, or until vegetables are tender, stirring occasionally.

Step 2

Stir in quinoa; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, oregano and cayenne pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes, or until quinoa is softened. Add tomatoes and shrimp; cook, uncovered, about 10 minutes, or until liquid is absorbed. Stir in chicken; cover and cook 2 to 3 minutes, or until chicken is heated through. Remove from heat and let stand 5 minutes. Fluff with a fork. Top with scallions.

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