Spicy (Red) Quinoa Jambalaya

We tried out a new recipe from Clean Eating Magazine last week & it was a keeper!  A little shrimp, sausage, and heat makes a fabulous dish!



  • 1 cup (red) quinoa, rinsed
  • 1/4 lb. deli-fresh, low-fat spicy turkey sausage, sliced into 1/2-inch pieces & casings removed
  • 2 plum tomatoes
  • 1 red pepper, sliced into 1/4-inch strips
  • 1 yellow pepper, sliced into 1/4-inch strips
  • 1 orange pepper, sliced into 1/4-inch strips
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 tsp red pepper flakes
  • 1 lb shrimp, peeled & deveined
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  1. Cook quinoa according to package directions.
  2. Meanwhile, heat a large saute pan on medium-high.  Add sausage & saute, stirring occasionally, for 2 minutes.  Add tomatoes and bell peppers and saute for 2 minutes.  Stir in broth and pepper flakes and bring to a boil.  Cover and cook for 5 minutes.  Distribute shrimp evenly over top of sausage-pepper mixture.  Cover and cook undisturbed for 5 minutes, until shrimp are firm and pink.
  3. Season quinoa with salt and pepper, transfer to a large serving dish and top with sausage-shrimp mixture.
*I used regular quinoa because that was what I had on hand; it tasted delicious.  🙂

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