Happy Friday, friends!
Summer is flying by, and I'm just trying to keep up :) This weekend Ben and I are driving down to central Illinois for a big race and to visit my family and I'm really excited but trying to wrap up all the loose ends before we hit the road.
Lately we've been eating lots of fast and easy recipes for dinner, and this one was delicious! A healthy spin on jambalaya or dirty rice, inspired by an old issue of Cooking Light.
It whips up in about 20 minutes and makes plenty for leftovers! Adjust the spiciness to your taste :)
Inspired by Cooking Light
- 1 c uncooked quinoa
- 1 package medium cooked shrimp
- 2 chicken sausages
- 1 bell pepper, chopped
- 1 yellow onion, chopped
- 4 stalks of celery, sliced
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp Old Bay seasoning (or a dash of cayenne pepper)
- 1/2 tsp oregano
- Salt and pepper to taste
Rinse your quinoa to remove the bitter coating, then cook in 2 c boiling water for 10-12 minutes, until done.
While quinoa is cooking, heat a large wok or skillet coated with cooking spray or 1-2 tsp olive oil over medium high heat. Add the bell pepper, onion, and celery and cook 5-8 minutes, until veggies are soft. Stir in the seasonings.
Add the frozen shrimp and cook until the shrimp is warmed through. Add the chicken sausage and heat for 1-2 more minutes. Finally, add the cooked quinoa (be sure you're using a super large skillet!!) and stir to combine.