Shrimp, Sausage and Quinoa Jambalaya

Courtesy of "Relish the Healthy Table," April 2007

• Ready In: 40 mins
• Serves: 8

Ingredients

• 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

Directions

1. Combine 4 cups chicken broth and quinoa in a medium saucepan.
2. Bring to a boil, reduce heat to low, cover and cook 15 minutes.
3. Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
4. Saute about 10 minutes or until vegetables are tender.
5. Add remaining broth and V-8 juice; bring to a simmer.
6. Add shrimp and simmer 5 minutes or until done.
7. Add peas, tomatoes and cooked quinoa and toss.