Low-Carb Quinoa Jambalaya Recipe - Clean Eating Magazine

Quinoa Jambalaya

You won't miss the rice in this high-protein, low-carb quinoa jambalaya. We also mix in lean chicken sausage, shrimp and plenty of good-for-you veggies.
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Quinoa Jambalaya recipe

Quinoa Jambalaya

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 tbsp avocado oil

    1 yellow bell pepper, chopped

    ½ sweet yellow onion, chopped

    ½ cup quinoa, rinsed

    6 shiitake mushrooms, chopped

    1 14.5-oz BPA-free can diced fire-roasted tomatoes

    1½ cups low-sodium vegetable broth

    2 links chicken sausages (no added nitrates or nitrites), sliced

    ½ cup jarred chopped roasted red pepper

    1 clove garlic, minced

    1 tsp each smoked paprika, dried oregano and dried thyme

    ¼ tsp each sea salt, ground black pepper and red pepper flakes

    1 bay leaf

    ½ lb peeled and deveined large shrimp

Preparation

1. In a large, deep nonstick skillet on medium-high, heat oil. Add bell pepper, onion, quinoa and mushrooms; sauté 5 minutes.

2. Add tomatoes, broth, sausage, roasted pepper, garlic, paprika, oregano, thyme, salt, black pepper, pepper flakes and bay leaf. Bring to a boil, reduce to a simmer, cover and cook 15 minutes.

3. Uncover and add shrimp to skillet. Cover and cook 5 minutes until quinoa is tender and shrimp is cooked.

NOTE: If following our Meal Plan, refrigerate remaining servings and reheat when called for.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 282
  • Carbohydrate Content: 29 g
  • Cholesterol Content: 106 mg
  • Fat Content: 9 g
  • Fiber Content: 6 g
  • Protein Content: 20 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 1035 mg
  • Sugar Content: 5.5 g