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  • 4 1/2 cups lower-sodium chicken broth, divided
  • 2 cups quinoa (12 ounces)
  • 1 tablespoon olive oil
  • 1/2 pound smoked turkey kielbasa, sliced in 1/4-inch rounds
  • 1 large onion, chopped
  • 1 red bell pepper, thinly sliced
  • 4 cloves garlic, peeled and chopped
  • 1 cup spicy V-8 juice
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup frozen peas
  • 1 cup grape tomato halves


  1. Combine 4 cups chicken broth and quinoa in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes.
  2. Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic. Sauté about 10 minutes or until vegetables are tender. Add remaining broth and V-8 juice; bring to simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes and cooked quinoa and toss. 

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The recipe was originally published as Shrimp, Sausage and Quinoa Jambalaya on

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