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Gumbo with Quinoa




Source of Recipe


Unknown


Recipe Introduction


Servings: 6.


List of Ingredients




2 cups cooked white Quinoa
6 boneless, skinless chicken breast tenders, cubed
2 chicken Andouille sausages, chopped
1 14 oz. can of stewed tomatoes
1 yellow onion, chopped
3 stalks celery, chopped
10 oz. sliced Crimini mushrooms
1 green bell pepper, seeded and chopped
4 cups low-sodium chicken broth
2 cloves garlic, pressed
1 cup frozen sliced okra
2 scallions, chopped
1 tbsp. creole seasoning
2 tsp. Jamaican jerk seasoning
1/4 cup Worcestershire sauce
1/4 cup flat leaf parsley, chopped (for garnish)
olive oil cooking spray
salt and pepper to taste


Recipe



Spray a large pot with cooking spray and heat on medium heat. Add the chicken, sausages and mushrooms. Season with salt and pepper and brown on medium heat for about 5 minutes.
Add the celery, garlic ,onions and green pepper. Continue to cook on medium heat for an additional 5 minutes, until the liquid begins to cook out of the veggies.
Pour in the stewed tomatoes and chicken broth. Season with salt and pepper, creole seasoning, jerk seasoning and Worcestershire sauce. Bring to a boil, stirring frequently, reduce to a simmer and cook for about 30 minutes.
Add frozen okra, chopped scallions and simmer for an additional 5 minutes.
To serve: Pour servings into a bowl and add cooked quinoa on top, garnish with flat leaf parsley and serve.