This was good and easy. Would make it again, particularly if I had leftover quinoa hanging around.
1 teaspoon olive oil
6 ounces spicy chicken sausage links, casings removed (I used a “santa fe” style that was similar to chorizo; I think andouille would work even better)
1 (8-oz.) pkg. chopped onion, pepper, and celery blend (I used fresh vegetables, chopped them myself, and added a little bit of chopped leek)
1/2 pound medium shrimp, peeled and deveined
1 teaspoon Creole seasoning
3 1/2 cups cooked quinoa (I cooked my own in chicken broth)
splash or two chicken broth (optional)
Heat oil in a large nonstick skillet over medium heat. Add sausage to pan; cook 5 to 7 minutes or until browned and cooked through, stirring to crumble. Add vegetables to pan; cook 3 to 4 minutes or until tender (I would cook these longer until the celery was clearly soft).
Add shrimp and Creole seasoning to sausage mixture in pan; cook 2 to 3 minutes, stirring occasionally. Stir in quinoa; cook 1 to 2 minutes or until shrimp are done and quinoa is thoroughly heated. Add a splash or two of chicken broth while cooking the final step if mixture is a little dry for your taste).