So I received my trusty new Oxygen Magazine in the mail recently and found a new favorite recipe I love. Made for the whole family last night and it was a sure hit! We modified a bit to suit our families tastes and my five year old was even my little chef. This is a New Orleans-inspired recipe cleaned up. We doubled recipe to make for our family. We loved it! Check out your June issue of Oxygen to look up. Let me know how you enjoy.
Makes 2 servings
1 tbsp olive oil
1 red bell pepper
1 garlic clove
1 low-sodium chicken sausage, sliced into 6-8 thick rounds (Trader Joe's has a good one)
1/4 cup quinoa (rinse well before)
1/2 cup low-sodium chicken or vegetable broth
1/4 lb shrimp, peeled & deveined
1 green onion, sliced thinly
Sea salt & pepper, to taste
1. Heat oil in a large non-stick skillet over medium-high heat. Chop onion, zucchini, bell pepper and garlic.
2. Add chopped vegetables and sausage to skillet and saute for about 5 minutes.
3. Add quinoa and toss to coat, about 2 minutes. Add broth and bring to a boil, then reduce heat and simmer, covered, for 10 minutes.
4. Add the shrimp and cover the skillet with a lid. Cook for another 5 to 10 minutes, or until the shrimp are opaque and cooked through. Top with green onions, salt and pepper.
Nutrients per serving: Calories: 400: 15g, Total Fats: 15g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 125mg, Sodium: 500mg, Total Carbohydrates: 39g, Dietary Fiber: 6g, Sugars: 9g, Protein: 24g, Iron: 4mg