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QUINOALAYA

INGREDIENTS:

1 cup quinoa cooked seperately according to instructions on bag or box

1 lb. Large Rouses Louisiana peeled and cleaned shrimp

½ LB. Turkey tasso cut to 1/8 inch cubes

2 tablespoons first cold pressed olive oil

1 tablespoon CAJUN BLACKENED SEASONING of your choice

¼ cup low sodium chicken broth

1/3 cup small diced bell pepper

1/3 cup small diced celery

1/3 cup small diced white onion

6 garlic cloves extremely small cut

1 tablespoon chopped parsley

1 bunch cut green onions

Sea Salt and Cracked black pepper

INSTRUCTIONS:

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside. In a small sucepan and 1 tablespoon olive oil over medium heat sauteee garlic, bell pepper, celery and onion for a few minutes until just starting to brown. Add chicken broth and bring to a boil, then turn off heat. Add salt and pepper to taste. In a medium skillet with 1 tablespoon olive oil sautee shrimp with Blackening seasoning for about 5 minutes or degree of doneness. REMOVE shrimp and cook tasso for 5 minutes. Combine cooked quinoa and vegetable mixture and shrimp to tasso in skillet mix completely.