Quinoa Jambalaya

Lunch of the week:


Quinoa Jambalaya!   This is a super-simple recipe that, of course, reheats well.

I got the idea for this recipe from Oxygen Magazine via Spark People, but I added Cajun spices to kick the flavor up (and also doubled the recipe). 

Here’s the recipe:

2 Tbsp olive oil

2 zucchinis, chopped

1 large onion, diced

2 red peppers, chopped

4 cloves garlic, minced

1 cup dry quinoa—then prepare this while veggies are cooking

2 cans of fired roasted tomatoes with chiles (do not drain, makes a wonderful sauce)

chicken sausage, cut into rounds (used leftovers, it ended up being about 8 chicken sausages)

shrimp, thawed (again, used what I had left in the freezer, probably about 1/4 lb)

2 tbsp Cajun seasoning

Heat olive oil over medium heat in a large pan.  Add all chopped veggies, garlic, and seasoning and cook for about 7-10 minutes.  Add tomatoes and sausage, cook for about 5 minutes.  Add shrimp and simmer for about 10 minutes.   Serve over quinoa.

My version serves about 10, which makes for a good lunch for T and I.   I measured out 1/4 cup of quinoa per serving, then put the veggie mixture over it (a large ladle-full).  

lunch prepping fun!

lunch prepping fun!


And the main course of our lunch is prepped for the week!  


Oh, and a Wash update (last one, I promise):

I think he's doing just fine :)

I think he’s doing just fine 🙂


Does anyone else prep lunches for the week on Sunday?  Any ideas for lunches that reheat well?


2 thoughts on “Quinoa Jambalaya

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