Shrimp Jambalaya With Quinoa

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 cups quinoa (rinsed and drained)
• 2 3/4 cups water
• 2 tablespoons olive oil
• 1 onion (minced)
• 1 bell pepper (minced)
• 10 mixed mushrooms (fresh, minced)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can small beans, drained
• 8 ounces shrimp (uncooked, shelled, deveined, minced)
• 2 teaspoons fresh thyme (minced, or 1 tsp dried thyme)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Recipe

• 1 place quinoa (rinsed and drained) and 2 3/4 water in saucepan.
• 2 bring to a boil; then reduce heat and simmer for 20 minutes or until tender and translucent. set aside.
• 3 heat a dutch oven over medium-low heat. add: 2 tablespoons olive oil.
• 4 when the oil is hot, add and stir for 10 minutes: 1 onion (minced), 1 bell pepper (minced), and 10 mushrooms (fresh, minced).
• 5 stir in, bring to a boil, then simmer 5 minutes longer: 1 (28oz) can crushed tomatoes, 1 (15oz) can beans (drained), 8 oz uncooked, shelled, deveined shrimp, (minced), 2 teaspoons minced fresh thyme, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper.
• 6 add the quinoa to the shrimp mixture and mix.
• 7 spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
• 8 to rehydrate, cover with water just above level of food in pot, boil, stir, and serve.