Sausage Shrimp Quinoa Skillet Recipe 455

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HEALTHY ONE-SKILLET SHRIMP AND QUINOA



Healthy One-Skillet Shrimp and Quinoa image

This one skillet dinner is reminiscent of paella. It is the perfect easy and healthy dinner for a summer evening.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 pint mixed cherry tomatoes, halved
1 bunch scallions, sliced (white and green parts separated)
Juice of 1/2 lemon
Kosher salt
2 tablespoons canola oil
1 tablespoon tomato paste
1 teaspoon Cajun seasoning
2 stalks celery, peeled and thinly sliced
2 cloves garlic, minced
1 cup white quinoa, rinsed
Freshly ground black pepper
1 1/4 pounds peeled and deveined medium shrimp, tails removed

Steps:

  • Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat.
  • Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes.
  • Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad.

Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 180 milligrams, Sodium 1160 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 33 grams, Sugar 6 grams

SAUSAGE, SHRIMP & QUINOA SKILLET RECIPE - (4.5/5)



Sausage, Shrimp & Quinoa Skillet Recipe - (4.5/5) image

Provided by barbie24

Number Of Ingredients 6

1 teaspoon canola oil
6 ounces spicy chicken sausage links, casings removed
1 (8-oz.) pkg. chopped onion, pepper, and celery blend
1/2 pound medium shrimp, peeled and deveined
1 teaspoon Creole seasoning
3 1/2 cups frozen cooked quinoa (such as 365 Everyday Value)

Steps:

  • 1. Heat oil in a large nonstick skillet over medium heat. Add sausage to pan; cook 5 to 7 minutes or until browned and cooked through, stirring to crumble. Add vegetables to pan; cook 3 to 4 minutes or until tender. 2. Add shrimp and Creole seasoning to sausage mixture in pan; cook 2 to 3 minutes, stirring occasionally. Stir in quinoa; cook 1 to 2 minutes or until shrimp are done and quinoa is thoroughly heated.

ITALIAN SAUSAGE & QUINOA STEW



Italian Sausage & Quinoa Stew image

I like how the sweetness of the orange and yellow peppers blends with the spiciness of the Italian sausage. If you have trouble finding quinoa, substitute rice or tiny pasta in this recipe. -Marietta Slater, Justin, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 16

5 Italian sausage links (4 ounces each), casings removed
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 each medium green, sweet orange and sweet yellow peppers, cut into 3/4-inch pieces
1 cup quinoa, rinsed
1 medium zucchini, cut in half lengthwise and sliced into 1/4-inch slices
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 (14-1/2 ounces) can beef broth
Minced fresh cilantro

Steps:

  • In a large skillet, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking sausage into large crumbles; drain. , Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in beans, corn, peppers, quinoa, zucchini, garlic, seasonings, tomatoes and broth. Cook, covered, on low until vegetables and quinoa are tender, 5-6 hours. Sprinkle with cilantro.

Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1188mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 8g fiber), Protein 17g protein.

ONE-POT QUINOA WITH SPICY SAUSAGE



One-Pot Quinoa with Spicy Sausage image

Try this protein-packed dinner made in one pot, with quinoa and all your favorite Mexican flavors.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 16

1 lb lean spicy Italian turkey sausage, casings removed
2 teaspoons olive oil
1 small onion, coarsely chopped (about 1/2 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 cloves garlic, finely chopped
1 package (12 oz) uncooked quinoa, rinsed, drained (2 cups)
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 1/2 cups frozen whole kernel corn
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 large tomato, seeded, chopped (1 cup)
1/2 cup chopped fresh cilantro

Steps:

  • In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
  • Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
  • Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
  • Remove from heat; stir in cheese. Top with tomato and cilantro.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 6 g, TransFat 0 g

SHRIMP AND QUINOA



Shrimp and Quinoa image

This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad.

Provided by BLUESP

Categories     Seafood     Shellfish     Shrimp

Time 55m

Yield 4

Number Of Ingredients 14

1 ½ cups water
1 cup uncooked quinoa
2 tablespoons olive oil
1 red onion, chopped
½ green bell pepper, chopped
½ cup sliced fresh mushrooms
6 fresh asparagus spears, trimmed and chopped
¼ cup golden raisins
1 tablespoon minced fresh ginger root
salt and pepper to taste
1 pound medium shrimp - peeled and deveined
1 lime, juiced
2 tablespoons olive oil
½ cup chopped Italian flat leaf parsley

Steps:

  • In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
  • Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
  • In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.

Nutrition Facts : Calories 457.5 calories, Carbohydrate 43.6 g, Cholesterol 172.5 mg, Fat 18.3 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 2.6 g, Sodium 179 mg, Sugar 8.6 g

SPICY COCONUT SHRIMP WITH QUINOA



Spicy Coconut Shrimp with Quinoa image

Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
SHRIMP:
1 teaspoon olive oil
1 medium onion, chopped
1 tablespoon minced fresh gingerroot
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups fresh snow peas (about 7 ounces), trimmed
3 tablespoons light coconut milk
1 tablespoon orange juice
1/4 cup sweetened shredded coconut, toasted
1/4 cup minced fresh cilantro

Steps:

  • In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.

Nutrition Facts : Calories 330 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

SHRIMP AND SAUSAGE STIR-FRY RECIPE BY TASTY



Shrimp And Sausage Stir-fry Recipe by Tasty image

Here's what you need: oil, raw shrimp, chesapeake bay seasoning, sausage, water, yellow onion, red bell pepper, green bell pepper, zucchini, corn, carrot, garlic, chicken broth, salt, pepper, fresh parsley, rice

Provided by Betsy Carter

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons oil, divided
1 lb raw shrimp, peeled and deveined
2 teaspoons chesapeake bay seasoning
6 oz sausage
½ cup water
½ yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, chopped
½ cup corn
1 carrot, diced
2 cloves garlic, minced
¼ cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
fresh parsley, chopped, for serving
rice, cooked, for serving

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Add shrimp to skillet and season with Chesapeake Bay seasoning.
  • Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
  • Heat oil in a large skillet over medium-high heat.
  • Add sausage to skillet.
  • Cook until browned, turning links frequently.
  • Reduce heat to medium-low and add water to skillet.
  • Cover and simmer for 12 minutes. Remove from skillet and set aside.
  • Add onions and bell peppers to the same skillet and cook for 2 minutes.
  • Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
  • Stir in shrimp and garlic.
  • Pour chicken stock into pan and stir until well-incorporated.
  • Add salt and pepper.
  • Remove from heat.
  • Top with parsley and serve over rice if desired.
  • Enjoy!

Nutrition Facts : Calories 416 calories, Carbohydrate 19 grams, Fat 23 grams, Fiber 3 grams, Protein 31 grams, Sugar 6 grams

SHRIMP, SAUSAGE AND QUINOA JAMBALAYA



Shrimp, Sausage and Quinoa Jambalaya image

Make and share this Shrimp, Sausage and Quinoa Jambalaya recipe from Food.com.

Provided by rickoholic83

Categories     Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

4 1/2 cups low sodium chicken broth, divided
2 cups quinoa
1 tablespoon olive oil
1/2 lb smoked kielbasa, sliced in 1/4-inch rounds (Use turkey kielbasa)
1 large onion, chopped
1 red bell pepper, thinly sliced
4 garlic cloves, peeled and chopped
1 cup vegetable juice, spicy
1 lb medium shrimp, peeled and deveined
1 cup frozen peas
1 cup grape tomatoes, halved

Steps:

  • Combine 4 cups chicken broth and quinoa in a medium saucepan.
  • Bring to a boil, reduce heat to low, cover and cook 15 minutes.
  • Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
  • Saute about 10 minutes or until vegetables are tender.
  • Add remaining broth and V-8 juice; bring to a simmer.
  • Add shrimp and simmer 5 minutes or until done.
  • Add peas, tomatoes and cooked quinoa and toss.

Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2.7, Cholesterol 106, Sodium 574.2, Carbohydrate 40.5, Fiber 4.3, Sugar 3.6, Protein 25.2

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