WIAW #55: Quinoa Jambalaya

There is nothing like the first one or two days after a really good grocery trip. I know that sounds silly but for those who cook, you understand that it is so nice to have ingredients at your fingertips rather than scrounging for that last but if frozen peas or grain. Last week was the end of a three and a half weeks of no-grocery-shopping.

But this week was plentiful.



Here are some of those grocery trip provided meals:
 

Rolled oats, coconut chips, blueberries, cranberries, bananas, almond milk and almond butter, chia, agave  

Fried egg, kale, bell pepper, onion hash. Baked potatoes, fried tomatoes  

Butternut squash ravioli, chicken sausage, peas, squash, Parmesan  

 
Everything bagel sandwich with tempeh, arugula, tomato,  homemade mustard, Gouda, balsamic  

Quinoa jambalaya, with chicken, andouille, shrimp, veggies galore

One of those nice meal experiences was this quinoa jambalaya. It has a mix of three meats: shrimp, chicken thighs, and andouille sausage (I used the chicken kind from Trader Joes.)

 

 

I used a few different vegetables as a traditional version just for the simple fact that I did not have green bell peppers or celery. But because I love veggies, I used zucchini and mushrooms instead. Try your own mix and see what you think. This is a great meal for a family gathering or friends.

Using quinoa instead of the traditional rice-in-pot was better than expected. If you are looking for a more traditional jambalaya, try this.

Quinoa Jambalaya:
 (Makes 5-6 servings)

 

 

Ingredients:

 1 cup quinoa
 2 cups chicken broth (gf)
 10-12 shrimps
 1 chicken thigh, diced
 2-3 links andouille sausage (I used the chicken variety)
 1 can (35 oz.) can of diced or plum tomatoes, chopped with liquid
 1 can (14.5) red kidney beans, rinsed
 1 zucchini, halved and sliced
 1/2 cup chopped mushrooms
 1 small yellow onion
 6 green onions, chopped and some greens separated for garnish
 3 cloves of garlic, minced
 1 cup dry red wine
 2 tbsp. hot sauce (I used sriracha)
 1 tbsp. paprika
 1tsp. Garlic powder
 2 tsp. cumin
 Red pepper flakes
 Salt and pepper to taste
 1/2 lemon, juiced
 Olive oil
 2 tbsp. butter

Directions:
Prepare rinsed and dried quinoa by toasted in medium pot for 1 minute until nutty smelling. Add 1 1/2 cup chicken broth and bring to a boil. Cover with lid and reduce heat to low. Cook for 15-20 minutes. The  take off heat, without removing lid for at least 5 minutes. Open and fluff quinoa with a fork.

Toss shrimp with a little olive oil and dash of all spices. Set aside.

Meanwhile in a large pot add 1 tbsp. olive oil and 1 tbsp. butter with garlic and yellow onion.  Sauté over medium heat, stirring for 2 minutes. Add spices, stir.

Add zucchini, mushrooms, and chicken. Sauté allowing to lightly brown. Add tomatoes and simmer for a few minutes. Add wine, and rest of broth (1/2 cup.)

Add hot sauce, kidney beans, and lemon. Allow to simmer lightly for 20 minutes, occasionally stirring. Season to taste. Add shrimp, mix in until pink.

Once sauce is thick and shrimp is cooked, add cooked quinoa.

 

Serve with rest of green onions on top and with a salad.

Enjoy!

Love,

The College Cuisiner

What did you eat this week?