Shrimp, Sausage And Quinoa Jambalaya - cooking recipe

Ingredients

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

Preparation

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.