Fish

Quinoa Jambalaya- Oxygen Magazine is for Dinner.

Quinoa Jambalaya- Oxygen Magazine takes several minutes to prepare.

Quinoa Jambalaya- Oxygen Magazine takes several minutes to cook.

Quinoa Jambalaya- Oxygen Magazine makes 4 servings.

The ingredients for Quinoa Jambalaya- Oxygen Magazine are:

1 tbsp olive oil
1/3 yellow onion
1 zucchini
1 small red bell pepper
1 garlic clove
1 chicken sausage sliced into 10 rounds
1/4 cup dry quinoa or TJs Harvest Blends
1/2 cup low sodium chicken broth
1 can fire-roasted tomatoes
1/4-1/2 lb frozen, cooked shrimp (thawed)
1 green onion, chopped
Sea salt and pepper to taste

Here is how you make Quinoa Jambalaya- Oxygen Magazine:

1. Heat oil in skillet. Add chopped onion, zucchini, red bell peppers and garlic.2. Add sausage and saute with veggies for around 5 minutes.3. Add quinoa, tossing to coat. Add chicken broth and fire-roasted tomatoes. Bring to a boil, then reduce heat and simmer. Cover for around 10 minutes.4. Add shrimp and cover for another 5-10 minutes (or until shrimp are cooked).5. Top with green onions and salt and pepper. Enjoy!*Note: when I made this, the can of fire roasted tomatoes made it more runny, if you want it thicker, I suggest draining some of the juice prior to adding it to the skillet. Number of Servings: 4Recipe submitted by SparkPeople user LOVE2BHAPPY4.

The nutritional information for Quinoa Jambalaya- Oxygen Magazine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 201.5

• Total Fat: 5.3 g
• Cholesterol: 35.6 mg
• Sodium: 414.5 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 4.2 g
• Protein: 10.2 g