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.

Prep Time
20 min
40 min


  • 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


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