Sorry that I haven’t been posting as often. I have been very busy with things… I’m moving to Colorado in just under 4 weeks and have so much to do!!! And since it’s the summer, I tend to grill a lot, which means I’m not in the kitchen trying too many new recipes. A couple weeks back I did a quinoa jambalaya and decided to do it again but to put some different seasonings in this time around to give it some extra flavor. Definitely thought this one was better than the last one I made and this is so simple to make and you get about 4-6 servings out of it too. Below is my concoction I put together.
- Chicken Sausage (used Al fresco tomato and basil)
- Olive oil
- Yellow onion, chopped
- Red pepper, chopped
- Mushrooms, chopped
- 1/4 cup quinoa
- 1 cup of low sodium chicken broth
- 2 garlic cloves, minced
- 1 can fire roasted garlic tomatoes
- dash of oregano
- dash of thyme
- garlic powder
- Northwoods spices from Penzey’s
Directions: In a big stir fry pan put a little olive oil and then add chicken sausage, onion, red pepper, mushrooms, and garlic. Saute for 5 minutes then add in quinoa. Stir and add in the roasted tomatoes, broth, and all the seasonings. Then let simmer with lid on for about 10 minutes. Add in your shrimp and let cook for about another 5 minutes or til shrimp is cooked through. And then dish up a bowl and enjoy! :)
Check back next week as well! I’m going to try thai peanut sauce stirfry and will be posting the results.