Quinoa Jambalaya Soup Recipe for ADD Nutrition
My recipe is truly a hearty soup. It is not a thick rice dish. To improve the nutrition and reduce the carb count, I substituted cooked quinoa for the rice, and I lowered the amount of the grain. Quinoa has more fiber and protein than rice. The amount of meat has been pared down, but there is plenty of meat for providing seasoning to the soup. I substituted chicken sausage for the more traditional types of sausage to reduce the saturated fats. You should use that ADD creativity to decide what sausage combination suits you and yours.You can also use chopped or shredded chicken, or even turkey meatballs. Especially if you have some rotisserie chicken hanging out in the fridge, chop some up and toss it in! I also used pre-cooked tiny shrimp to make this recipe easier to make. Just throw it in at the end. It is already cooked, so you don't need to turn it into tiny hockey pucks by cooking it. I use it to cool the soup down. After the soup has finished cooking, I stir the shrimp in and let it stand for 10 minutes. The shrimp release their little tasty juices and cool the soup.
Quinoa Jambalaya Soup
Ingredients for 6 Servings:
2 tablespoons olive oil (I used Kirkland extra virgin.)
1 cup roughly chopped sweet peppers (I used a combo of green pepper and sweet mini peppers.)
1 cup roughly chopped celery
1 cup roughly chopped onion
2 cups summer squash cut into small cubes
4-6 cloves of chopped garlic
¼ teaspoon marjoram
½ teaspoon herbs de Province
¼ teaspoon dried cilantro
1 teaspoon seasoned salt (I used Lawry's.)
1 teaspoon Creole seasoning (I used Tony Chachere's. It has a lot of salt in it.)
½ teaspoon Old Bay Seasoning
¼ cup dried parsley
1 bay leaf (optional)
1 cup water (If your quinoa doesn't absorb all of the water, save it to use in the soup.)
4 cups broth (I used Kirkland vegetable broth. You may also use chicken broth or water.)
1- 6 ounce can of tomato paste
1- 14.5 ounce can of fire roasted tomatoes with Italian spices
4 ounces chicken sausage-thinly sliced
4 ounces chicken or pre-cooked turkey meatballs (I used frozen meatballs and broke them up after they thawed in the soup. There were 6 turkey meatballs.)
½ cup of cooked quinoa
1 cup fresh spinach leaves (optional)
2 tablespoons pickled jalapeno brine (optional)
2 cups cooked tiny shrimp
In a heavy Dutch oven, add the olive oil, then add the chopped peppers, celery, onions, summer squash, and garlic. Saute for 10 minutes over medium-high heat. Add the marjoram, herbs de Province, and cilantro. Saute for a minute, then add the seasoned salt, Creole seasoning, Old Bay, and dried parsley. Add bay leaf, if desired. Continue cooking for another minute. Add the water and a cup of the broth. Stir in the tomato paste. When it is incorporated, add the tomatoes, thinly sliced sausage, chicken or meatballs, and cooked quinoa. Add the spinach leaves and jalapeno brine, if desired. Bring the soup to a boil and stir, then turn the heat to low. Simmer for 20 minutes, stirring occasionally. Turn the heat off, then add the shrimp. Stir it in and let the soup stand for 10 minutes, stirring occasionally.
Most of my ingredients were purchased at my local ALDI store. It is a way that I can put quality food on my family's table and save money. Recently our local ALDI closed and a new, larger location opened. In the resources section, I have an article from Business Insider about ALDI's expanding stores. Check it out and save money! Oh, in case you are wondering, ALDI hasn't paid me money for this link. I am just a huge fan! It's a good place for me to shop with my ADD. I don't have as many choices or as large of an area to get lost in time and space. I can spend less time shopping. I get high-quality goods for a lot less than other stores. How can it get better than that?
ALDI Article from Business Insider
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