Healthy Quinoa Jambalaya Recipe – Oxygen Magazine

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You know it’s important to refuel after your workout. Here’s a recipe that fits the bill for meal number one: post-weight workout. We’ve taken a classic New Orleans dish, jambalaya, and gave it a clean makeover. Toss in different fresh vegetables for a good dose of carbs, fiber and immune-boosting antioxidants. Here are three clean tweaks:Quinoa is a quick-cooking, high-protein, fiber-rich whole grain.Fatty andouille sausage is replaced by lean chicken sausage.Extra protein and zinc comes from the super-lean, omega-3-rich shrimpHealthy Quinoa Jambalaya RecipeThanks for watching!Visit WebsiteQuinoa Jambalaya Ready in: 30 minutesMakes: 2 servingsIngredients1 tbsp canola oil1/2 onion, chopped1 zucchini, chopped1 red bell pepper, chopped1 garlic clove, minced1 low-sodium chicken sausage, sliced into 6 rounds (try: Trader Joe’s)1/4 cup dry quinoa1/2 cup low-sodium chicken or vegetable broth1 can fire-roasted tomatoes1/4 lb shrimp, peeled and deveinedSea salt and pepper, to taste1 green onion, sliced thinlyInstructionsHeat 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.Add broth and tomatoes to skillet and bring to a boil. Then reduce heat and simmer, covered, for 10 minutes.Add the shrimp and cover the pan. Cook an additional 5 to 10 minutes, or until the shrimp are opaque and cooked through.Add salt and pepper to taste. Remove from heat and place onto plates. Top with green onions. Serve.Nutrients per serving: 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[/colored_box]

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