Cajun Shrimp and Quinoa Soup Recipe

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned beans

Chicken is leaner while beans provide protein at a lower cost.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro offers a nutty flavor and is often less expensive than quinoa.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes can be healthier, while paste is often cheaper and shelf-stable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and water with bouillon is budget-friendly.

Chop 3/4 cup of celery, 3/4 cup of carrot, 1 cup of chopped onion, and 2 garlic cloves.

Heat about 1 tablespoon of extra virgin olive oil in a skillet over medium heat.

Add the chopped vegetables to the skillet and sauté for 6-7 minutes until softened, stirring occasionally.

Add a pinch of salt and fresh ground black pepper to the vegetables while they cook.

Pour in 1 quart of low sodium chicken stock and bring to a boil.

Add 15 ounces of fire roasted tomatoes and 1 tablespoon of cajun seasoning to the boiling mixture.

Once boiling, add in 1/2 cup of rinsed quinoa and 12 ounces of cut shrimp.

Reduce heat to a simmer and cover the pot, cooking until the shrimp are cooked through and the quinoa is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens