Shrimp, Sausage And Quinoa Jambalaya

• 4 1/2 cups low sodium chicken broth, divided
• 2 cups quinoa
• 1 tablespoon olive oil
• 1/2 lb smoked kielbasa, sliced in 1/4-inch rounds (Use turkey kielbasa)
• 1 large onion, chopped
• 1 red bell pepper, thinly sliced
• 4 garlic cloves, peeled and chopped
• 1 cup vegetable juice, spicy
• 1 lb medium shrimp, peeled and deveined
• 1 cup frozen peas
• 1 cup grape tomatoes, halved

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

chicken broth, quinoa, olive oil, kielbasa, onion, red bell pepper, garlic, vegetable juice, shrimp, frozen peas, grape tomatoes

Taken from www.food.com/recipe/shrimp-sausage-and-quinoa-jambalaya-232933 (may not work)