Ingredients
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4 1/2 cups low sodium chicken broth, divided
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2 cups quinoa
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1 tablespoon olive oil
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1/2 lb smoked kielbasa, sliced in 1/4-inch rounds (Use turkey kielbasa)
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1 large onion, chopped
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1 red bell pepper, thinly sliced
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4 garlic cloves, peeled and chopped
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1 cup vegetable juice, spicy
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1 lb medium shrimp, peeled and deveined
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1 cup frozen peas
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1 cup grape tomatoes, halved
Instructions
- Combine 4 cups chicken broth and quinoa in a medium saucepan.
- Bring to a boil, reduce heat to low, cover and cook 15 minutes.
- Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
- Saute about 10 minutes or until vegetables are tender.
- Add remaining broth and V-8 juice; bring to a simmer.
- Add shrimp and simmer 5 minutes or until done.
- Add peas, tomatoes and cooked quinoa and toss.