Quinoa Jambalaya


  • 1 tbsp avocado oil or olive oil
  • 1/2 vidalia onion, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 garlic clove, minced
  • 1 chicken sausage, sliced into 6 rounds
  • 1/4 cup dry quinoa
  • 1/2 cup chicken or vegetable broth
  • 1 can fire-roasted tomatoes
  • 1/4 lb shrimp, peeled and deveined
  • Sea salt and pepper, to taste
  • 1 green onion, sliced thinly

Ready in 30 minutes • Makes 2 servings


  1. Heat oil in a large nonstick skillet over medium-high heat. Saute onion, zucchini, bell pepper, garlic and sausage slices for 5 minutes. Add the quinoa and toss to coat, about 2 minutes.
  2. Add broth and tomatoes to skillet and bring to a boil. Then reduce heat and simmer, covered, for 10 minutes.
  3. Add the shrimp and cover the pan. Cook an additional 5 to 10 minutes, or until the shrimp are opaque and cooked through.
  4. Add salt and pepper to taste. Remove from heat and place onto plates. Top with green onions. Serve.


Calories: 400, Total Fats: 15 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 125 mg, Sodium: 500 mg, Total Carbohydrates: 39 g, Dietary Fiber: 6 g, Sugars: 9 g, Protein: 24 g, Iron: 4 mg

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