Tonight I made a dish that all three of us enjoyed. It was a “superfast” recipe from the July issue of Cooking Light called Sausage, Shrimp and Quinoa Skillet. It was quite tasty. I put together the ingredients while we were having our driveway expanded. The dish is incredibly easy to make so I highly recommend it!

Heat a few tablespoons of olive oil in a large nonstick skillet over medium heat. Add 6 ounces of (spicy, if desired…) sausage (that has been cut up into bite-size pices…) to pan and cook 5 to 7 minutes or until browned and cooked through, stirring to crumble. Add 1 package of frozen onion, pepper blend of vegetables to the pan and cook another 3 to 4 minutes or until tender.

Add 1/2 pound of medium shrimp and a little Creole seasoning to the sausage mixture in the pan and cook for another 2 to 3 minutes, stirring occasionally. Stir in the quinoa, which was made beforehand, and cook 1 to 2 minutes or until shrimp are done and quinoa is thoroughly heated. Serve and enjoy!

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