Slow Cooker Cajun Shrimp and Quinoa

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Onions

  Raw

  1 cup, chopped or 160g

• Green bell pepper

  Sweet, green, raw

  1 cup, chopped or 149g

• Garlic

  Raw

  2 cloves, minced or 6g

• Seasoning, Cajun

  McCormick

  ½ tsp or 1g

• 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

  4 tsp or 19g

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 the diced tomatoes with their juices, chicken broth, onions, bell pepper, quinoa, garlic, and Cajun seasoning.
3. Cover and cook on low for 5 to 6 hours or on high for 3 to 3 1/2 hours.
4. Heat oil in a pan over medium-high heat. Once hot, add the shrimp and cook for 3-4 minutes, turning halfway, until bright pink and tender.
5. Stir the cooked shrimp into the quinoa mixture. Cover and cook for an additional 15 minutes on high. Sprinkle with hot sauce if desired and serve.