email this page
4 1/2 cups lower-sodium chicken broth, divided
2 cups (12 ounces) quinoa
1 tablespoon olive oil
1/2 pound smoked turkey kielbasa, sliced in 1/4-inch rounds
1 large onion, chopped
1 red bell pepper, thinly sliced
4 garlic cloves, peeled and chopped
1 cup spicy V-8 juice
1 pound medium shrimp, peeled and deveined
1 cup frozen peas
1 cup grape tomato halves
Instructions
2 cups (12 ounces) quinoa
1 tablespoon olive oil
1/2 pound smoked turkey kielbasa, sliced in 1/4-inch rounds
1 large onion, chopped
1 red bell pepper, thinly sliced
4 garlic cloves, peeled and chopped
1 cup spicy V-8 juice
1 pound medium shrimp, peeled and deveined
1 cup frozen peas
1 cup grape tomato halves
1. Combine 4 cups chicken broth and quinoa in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes.
2. Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic. Sauté about 10 minutes or until vegetables are tender. Add remaining broth and V-8 juice; bring to simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes and cooked quinoa and toss. Serves 8.
"Relish the Healthy Table," April 2007.
Tips from the Test Kitchen
2. Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic. Sauté about 10 minutes or until vegetables are tender. Add remaining broth and V-8 juice; bring to simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes and cooked quinoa and toss. Serves 8.
"Relish the Healthy Table," April 2007.
Quinoa stands in for rice in this easy Creole dish.
Nutritional Information
Per serving: 320 calories, 8g fat, 26g prot., 38g carbs, 5g fiber, 550mg sodium.
