When I did not have any meat thawed out, I had to see what I could pull together for dinner. My addition to this recipe was adding green pepper and smoked sausage. To keep it healthy you could use turkey kielbasa. Kielbasa and shrimp are great things to keep on hand in the freezer because you can thaw them out quickly for a last-minute meal.
The ingredients:
Vegetable oil for cooking
1/2 lb. large shrimp
Kielbasa or andouille sausage
1/2-1 tsp of creole or Cajun seasoning to taste
1 small yellow onion diced
1green bell pepper diced
3 large garlic cloves
2 1/4 C chicken broth or vegetable broth
1/4 C tomato sauce or crushed tomatoes
1 TBSP fresh lemon juice
1/2-1 tsp Cajun or creole seasoning to taste
salt
1 C quinoa
green onion and parsley for garnish
The recipe:
Preheat a medium cooking pan over medium hi heat.
Peel and devein shrimp, mix shrimp and sliced sausage with the seasoning creole or Cajun. Toss to coat.
Add oil to the pan and add the sausage and shrimp sear on both sides until opaque, take out and set aside.
Add diced onion and pepper to the pan and sauté until onion is translucent. Smash garlic and add to the pan. Sauté until fragrant and browned.
Add broth and bring to boil, lower heat to med-low and add tomato sauce, salt, seasoning, and lemon juice.
Add quinoa, stir, cover, and cook for about 15 minutes or until quinoa is just done.
Stir in the garnish onion and parsley if desired. Add the meat back to the pot and cook until just heated through.