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Quinoa Jambalaya

This Quinoa Jambalaya is a delicious twist on a classic! Packed with protein and flavor, it's perfect for weeknight dinners.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts cubed
  • ½ cup diced smoked sausage (about 2 ounces)
  • 1 cup diced green pepper
  • 1 small yellow onion minced
  • 2 tablespoons minced garlic
  • 1 cup quinoa
  • 2 cups low-sodium chicken stock
  • 1 tablespoon Cajun seasoning
  • 15 ounces diced tomatoes
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce optional

Instructions

  • In a large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Allow it to warm up for about a minute.
  • Add the 1 pound of cubed chicken breasts to the pot. Season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until the chicken is browned on all sides. Next, add in the ½ cup of diced smoked sausage and continue cooking for another 3–4 minutes.
  • Stir in the 1 cup of diced green pepper, 1 small minced yellow onion, and 2 tablespoons of minced garlic. Sauté the mixture until the vegetables are softened, about 4–5 minutes.
  • Add the 1 cup of quinoa to the pot, stirring to combine with the chicken and vegetable mixture. Sprinkle in the 1 tablespoon of Cajun seasoning and mix well.
  • Pour in the 2 cups of low-sodium chicken stock and the 15 ounces of diced tomatoes (with juices). Stir in the 1 teaspoon of Worcestershire sauce and give everything a good mix.
  • Increase the heat until the mixture comes to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15–20 minutes, or until the quinoa is fully cooked and the liquid has been absorbed.
  • Once cooked, remove the pot from the heat. If desired, stir in the 1 teaspoon of hot sauce for an extra kick. Fluff the quinoa gently with a fork, and it’s ready to serve!

Equipment

  • Large Pot or Dutch Oven
  • Chopping Board
  • Knife
  • Measuring cups and spoons
  • Spoon or Spatula

Notes

  • This dish is highly customizable; feel free to add your favorite vegetables or swap proteins.
  • For a vegetarian version, replace chicken and sausage with a mix of hearty vegetables or beans.
  • Store leftovers in an airtight container for up to 4 days; freeze for up to 3 months.