Quinoa Jambalaya

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Quinoa: 
2 cups quinoa

2 garlic clove, crushed

4 cups vegetable broth

1 teaspoon vegetable bouillion

1 teaspoon fresh sage

1 teaspoon cumin

Extra virgin olive oil

Sea salt and black pepper to taste

Bring broth to a rolling boil, add quinoa, cumin, sage, bouillon, and garlic. Drizzle two tablespoons of olive oil and stir to combine. Season with sea salt and black pepper and reduce heat to low. Put the lid on and simmer until all the liquid is absorbed and quinoa is cooked but still firm to bite (al dente) about 15 - 20 minutes. Turn heat off and leave lid on.

Content: 

1 lb medium shrimp, devein and peel

4 links chicken and apple sausages, chopped

2 garlic cloves, crushed

3 large celery stalks, chopped

1 large white onion, peel and chopped

1 fuji apple, chopped

3 tablespoons fresh parsley, chopped

3 scallions, chopped

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on medium heat, add three tablespoons of olive oil. When hot, add onions, apples, celery, sausage and garlic. Sauté until soft. Add shrimp, sautéing a further 4 minutes or until shrimp turns pink. Add Quinoa and stir well to combine. Add parsley and season with sea salt and black pepper to taste. Drizzle extra olive oil on top and serve hot.

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