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Sausage, Shrimp & Quinoa Skillet

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 1/3 cups)

We swapped rice for protein- and fiber-rich quinoa in this faux dirty rice, but any cooked whole grain would work well; give bulgur or farro a try to change things up.

Ingredients

  • 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)

Nutrition Information

  • calories 325
  • fat 8.5 g
  • satfat 1.2 g
  • monofat 2.3 g
  • polyfat 1.4 g
  • protein 23 g
  • carbohydrate 39 g
  • fiber 6 g
  • cholesterol 104 mg
  • iron 3 mg
  • sodium 498 mg
  • calcium 69 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  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.