Prep 20 mins
Cook 20 mins
Courtesy of "Relish the Healthy Table," April 2007
- 4 1⁄2 cups low sodium chicken broth, divided
- 2 cups quinoa
- 1 tablespoon olive oil
- 1⁄2 lb smoked kielbasa, sliced in 1/4-inch rounds (Use turkey kielbasa)
- 1 large onion, chopped
- 1 red bell pepper, thinly sliced
- 4 garlic cloves, peeled and chopped
- 1 cup vegetable juice, spicy
- 1 lb medium shrimp, peeled and deveined
- 1 cup frozen peas
- 1 cup grape tomatoes, halved
- 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 broth and V-8 juice; bring to a simmer.
- Add shrimp and simmer 5 minutes or until done.
- Add peas, tomatoes and cooked quinoa and toss.
Easy and tasty. Didn't have any v8 so just used crushed tomatoes and cajun seasoning.
We really liked this, it had great flavor. I substituted chicken for the shrimp. I will probably decrease the meat amounts and increase the vegetable amounts next time. In addition, I want to make it more tomatoey. I did have to simmer it 25 minutes, which is pretty normal for quinoa. Thanks for the innovative, delicious and healthy recipe!
This was a very good, but different, variation on jambalaya. I think I would have liked the liquid to be a little more tomato-y, so I may substitute V8 for half of the chicken broth next time and see how that works. Otherwise, this was simple and tasty. Thanks so much! Oh! and don't forget to rinse your quinoa before cooking!