Quinoa Jambalaya

Quinoa Jambalaya

4 1/2 c lower-sodium chicken broth, divided
2 c quinoa (12 ounces)
1 tbsp olive oil
1/2 lb Kielbasa, sliced in 1/4-inch rounds
1 large onion, chopped

1 red bell peppers, thinly sliced
4 cloves garlic, peeled and chopped
1 c spicy tomato juice
1 lb medium shrimp, peeled and deveined
1 c fresh or frozen peas
1 c grape tomato halves
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. Sauté about 10 minutes or until vegetables are tender. Add remaining broth and tomato juice; bring to simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes, and cooked quinoa and toss.

Advertisements

About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s