6 Servings 230 min Cook
1 Cup Quinoa
1 Can Tomatoes
1 2/3 Cup Chicken Broth
1 Cup, chopped Onions
1 Cup, chopped Green Bell Pepper
1/4 Cup Water
2 Cloves, minced Garlic
2 Tsp Spices Cajun Seasoning
1 Tbsp Olive Oil
16 Oz Shrimp
6 Tbsp Peppers Sauce
Soak and rinse the quinoa then toast until golden brown in a skillet.
In a 3.
5-4 quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, Quinoa, water, garlic, and Cajun seasoning.
Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours.
Heat oil in a pan over medium-high.
Once hot add the shrimp and cook for 3-4 minutes, turning half way, untill bright pink and tender.
Stir shrimp into quinoa mixture.
Cover; cook for 15 minutes longer at high-heat setting.
Sprinkle with hot-pepper sauce if desired Enjoy!
