Heart Healthy Quinoa Sausage Jambalaya Recipe

Name: Heart Healthy Quinoa Sausage Jambalaya
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 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

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.

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

Helpful how to videos

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 Free , Healthy Kids

Dietary Review: