Quinoa Jambalaya
A lighter take on jambalaya using quinoa with chicken, smoked sausage, vegetables, and Cajun seasoning.
Servings: 6 servings
Ingredients
Ingredients
- 1/2 tablespoonolive oil
- 1/2 poundboneless skinless chicken breasts, cubed
- 1/2 cupdiced smoked sausage (about 2 ounces)
- 1/3 cupdiced green pepper
- 1 smallyellow onion minced
- 2 tablespoonsminced garlic
- 1 cupquinoa
- 2 cupslow-sodium chicken stock
- 1 tablespoonCajun Seasoning
- 15 ouncesdiced tomatoes
- 1 teaspoonWorcestershire sauce
- 1 teaspoonhot sauce optional
Instructions
Instructions
- Place 1 cup quinoa in a fine-mesh strainer and rinse under running water for 2 minutes, until the water runs clear. Set aside to drain.
- Heat ½ tablespoon olive oil in a heavy-bottom skillet over medium-high heat until shimmering.
- Add ½ pound cubed boneless, skinless chicken breasts, ½ cup diced smoked sausage, ⅓ cup diced green pepper, and 1 small yellow onion (minced). Sauté 5–6 minutes, stirring occasionally, until the chicken is browned and the onion is softened.
- Add 2 tablespoons minced garlic and cook about 30 seconds, stirring, until fragrant.
- Stir in the rinsed quinoa, 2 cups low-sodium chicken stock, 1 tablespoon Cajun Seasoning, and 15 ounces diced tomatoes. Bring the mixture to a boil.
- Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the quinoa is puffed and the liquid is absorbed.
- Remove from heat, stir in 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce (optional). Fluff with a fork and serve.
Equipment
- Fine-mesh strainer
- Heavy-bottom skillet
- Fork
- Measuring cups and spoons
Notes
Notes
Chicken
: Feel free to use boneless skinless chicken thighs in place of chicken breasts or omit the chicken and add in additional sausage.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze the cooled leftovers in a freezer-safe container for up to 2 months.
Chicken
: Feel free to use boneless skinless chicken thighs in place of chicken breasts or omit the chicken and add in additional sausage.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze the cooled leftovers in a freezer-safe container for up to 2 months.