Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Emily Nabors Hall
Recipe by Cooking Light July 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

325 calories; fat 8.5g; saturated fat 1.2g; mono fat 2.3g; poly fat 1.4g; protein 23g; carbohydrates 39g; fiber 6g; cholesterol 104mg; iron 3mg; sodium 498mg; calcium 69mg; sugars 3g.
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