Quinoa Jambalaya

I know that I have posted recipes for jambalaya here before, but, honestly, this is a flexible recipe, just like my quiches.  I do, however, now always make my jambalaya with quinoa instead of rice.  There are several reasons for this.  First, quinoa doesn't seem to expand in your stomach the way that rice does.  Second, it has 4 grams of protein per half cup serving, so it makes the dish even healthier for me.  Third, quinoa is one of only 2 plant products that has complete protein: all amino acids needed in your diet are contained in this wonderful little grain!  It cooks up the same way that rice does, so it's a great substitute.

Quinoa Jambalaya with Asparagus

• 2 cups quinoa
• 4 cups homemade chicken stock
• 2 cans tomatoes with chiles
• 5 boneless skinless chicken thighs
• 1 pkg al fresco Chicken Andouille sausage
• 2 cups asparagus pieces
• 2 cups mixed bell peppers
• 3 cloves garlic
• 2 cups corn

Combine all ingredients in crockpot.  Cook on LOW for 8 hours.  Remove chicken thighs and sausages; cool.  Shred the chicken and slice the sausages.  Return to the crockpot; stir to blend.