Summer is wrapping up so we are maxing out the grill! I love to grill sausage and shrimp because they are quick cooking and easy to toss in any dish. I like taking a couple different recipes and combining a little of this and that. This dish has a nice smoky flavor from the grill and sausage, yet a lightness from the quinoa and a little texture from the cooked veggies. So if you have some leftover grilled sausage from grilling this weekend, think about how you can reuse it for leftovers.
(Created by Finding Inspiration in Food)
2 cups cooked quinoa
1 pound shrimp peeled and deveined, with tails removed
2 teaspoons cajun seasoning
2 tablespoons olive oil divided
1 small onion chopped
1 bell pepper chopped
8 ounces smoked sausage or andouille sausage sliced
1 zucchini, sliced sliced
¼ cup chicken broth or vegetable broth
Prepare quinoa while it is cooking, prepare shrimp and sausage.
Season shrimp with cajun seasoning. In a sauté pan over medium heat, add 1 tablespoon of olive oil. Once hot, add shrimp. Cook for 2-3 minutes, then flip. Cook for 1 more minute, or until shrimp turn opaque and begin to curl up slightly. Transfer shrimp to a plate, cover, and set aside. Shrimp can also be grilled for additional flavor.
Add remaining olive oil to the pan. Add onion, bell pepper, and andouille sausage to pan and cook for 3-4 minutes, or until sausage is browned and onions begin to turn translucent. (Sausage may be grilled ahead of time to add more flavor.)
Add zucchini and broth to the pan. Stir to combine, scraping the bottom to deglaze pan if needed. Cover, reduce heat to low, and simmer for 4 minutes to steam vegetables.
Remove the lid and add shrimp and quinoa, stirring to incorporate. Remove from heat and serve.