Crock Pot Jambalaya with Quinoa
This #SOBikini Recipe Wednesday is another family crowd pleaser.
Back to school means moms fall in love with quick and easy dinners that pack in nutrients. In this simple crock pot recipe, chicken and turkey sausage get a flavor pick-me-up from a hint of cajun seasoning, onion, okra, and fresh herbs of thyme and parsley. Fresh okra naturally thickens this dish which is traditionally served over rice. Here, it’s served over cooked quinoa. Quinoa is a non-grain seed that cooks similarly to rice but in less time! Using quinoa in place of rice adds a touch of fiber, dense nutrients, and provides an extra boost of protein.
Just set the crock pot on low in the morning before you go to work.
When you come home, prepare the quinoa and your family meal is ready. If your work day is a long one, prepare both the quinoa and the chicken the day before. Reheat when ready to eat. The flavors will only get richer and tastier if cooked the day before and reheated for dinner time after work.
How to use this recipe for weight loss >>>
This is an ideal recipe for those who want to lose weight and here’s why:
* There are no added oils in this recipe. No butter. No olive oil. No added oils. The fat comes naturally from the chicken and turkey sausage.
* Lean protein stimulates muscle, builds and repairs muscle which equates to an efficient metabolism.
* Quinoa seeds when cooked become bulbous and are very filling. Eating quinoa with the chicken will keep you feeling full for a couple of hours. This fullness will help stave off cravings.
* Cajun seasoning is spicy which gives an instant boost to your metabolism. If you like spicy foods, add a little more to this recipe. It certainly won’t hurt the flavor.
* Tomatoes and okra contain antioxidants which help protect cells in the body. Protected cells mean slower aging, a body that functions better, and have other positive health benefits such as a strong heart.
* The portion size listed here is for an entree portion and is plenty of food for a meal. If you feel hungry after eating, wait about 15 to 20 minutes before getting another serving. If you do go for another serving, keep it to 1/2 cup portions; literally measure out your food.
Serving size: 1 cup quinoa with 1 cup jambalaya
Saturated fat: 1.0g
Recipe and photos by Susan Irby
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Crock Pot Jambalaya with Quinoa
This Recipe Wednesday is another family crowd pleaser. Back to school means moms fall in love with quick and easy dinners that pack in nutrients. In this simple crock pot recipe, chicken and turkey sausage get a flavor pickmeup from a hint of cajun seasoning, onion, okra, and fresh herbs of thyme and parsley.
- 5 4-5 ounce boneless, skinless, chicken breast, roughly chopped
- 1 turkey sausage link, sliced
- 1 medium white onion, sliced
- 2 okra, sliced
- 5 large tomatoes, cubed
- 6 whole fresh thyme sprigs
- 1/4 teaspoon cajun seasoning
- 2 pinches sea salt
- 2 pinches black pepper
- 2 cups uncooked, pre-washed white or red quinoa
- 2 tablespoons chopped fresh Italian flat leaf parsley leaves
- *Special equipent: crock pot
- For jambalaya, place chicken, turkey sausage, onion, okra, tomatoes, thyme, cajun seasoning, 1 pinch of sea salt, and 1 pinch of black pepper in a crock pot.
- Cover and cook on low for 6 hours, until chicken is tender.
- About 30 minutes before jambalaya is ready, cook the quinoa.
- In a medium stock pot over medium high heat, combine quinoa with 4 cups water or chicken broth.
- Bring to a boil, cover and reduce heat to simmer.
- Simmer for 15 minutes or until almost all of the liquid has been absorbed.
- Stir in parsley and remaining salt and pepper.
- To serve, place 1 cup cooked quinoa on a serving plate and top with approximately 1 cup of jambalaya.