Shrimp Jambalaya With Quinoa
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 354.88 ml quinoa (rinsed and drained)
- 650.62 ml water
- 29.58 ml olive oil
- 1 onion (minced)
- 1 bell pepper (minced)
- 10 mixed mushrooms (fresh, minced)
- 793.78 g can crushed tomatoes
- 425.24 g can small white beans, drained
- 226.79 g shrimp (uncooked, shelled, deveined, minced)
- 9.85 ml fresh thyme (minced, or 1 tsp dried thyme)
- 2.46 ml salt
- 1.23 ml cayenne pepper
directions
- Place quinoa (rinsed and drained) and 2 3/4 water in saucepan.
- Bring to a boil; then reduce heat and simmer for 20 minutes or until tender and translucent. Set aside.
- Heat a dutch oven over medium-low heat. Add: 2 tablespoons olive oil.
- When the oil is hot, add and stir for 10 minutes: 1 onion (minced), 1 bell pepper (minced), and 10 mushrooms (fresh, minced).
- Stir in, bring to a boil, then simmer 5 minutes longer: 1 (28oz) can crushed tomatoes, 1 (15oz) can white beans (drained), 8 oz uncooked, shelled, deveined shrimp, (minced), 2 teaspoons minced fresh thyme, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper.
- Add the quinoa to the shrimp mixture and mix.
- Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
- To rehydrate, cover with water just above level of food in pot, boil, stir, and serve.
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RECIPE SUBMITTED BY
Kurt7566
Seattle, Washington