Slow Cooker Cajun Shrimp and Quinoa

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ⅔ cup or 400g

• Onions

  Raw

  1 cup, chopped or 160g

• Green bell pepper

  Sweet, green, raw

  1 cup, chopped or 149g

• Water

  Plain, clean water

  ¼ cup or 59g

• Garlic

  Raw

  2 cloves, minced or 6g

• Spices Cajun Seasoning

  Compliments

  ½ tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Pepper or hot sauce

  Ready-to-serve

  6 tbsp or 86g

Directions

1. Soak and rinse the quinoa, then toast in a skillet until golden brown.
2. In a 3.5-4 quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, quinoa, water, garlic, and Cajun seasoning.
3. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 3 to 3 1/2 hours.
4. Heat oil in a pan over medium-high. Once hot, add the shrimp and cook for 3-4 minutes, turning halfway, until bright pink and tender.
5. Stir shrimp into quinoa mixture. Cover; cook for 15 minutes longer at high-heat setting. Sprinkle with hot-pepper sauce if desired. Enjoy!

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