Quinoa Jambalaya is a 30-minute one-pot dish that is full of incredible flavor! This jambalaya is packed with protein and packs a hefty punch of spice.
There is something about one pot meals.
Maybe because it means fewer dishes–and if you are like me, you HATE dishes.
Or maybe it is because it is easy. And who doesn’t love easy on busy weeknights?
I have been making jambalaya for years for my family. Well, with rice, but I thought let’s change it up with quinoa that to make this dish higher in protein.
And I am glad I made that subtle change. Of course, you can sub out rice for the quinoa, you will just need to cook the dish longer, as brown rice takes nearly an hour to cook. Or simply make my Instant Pot Jambalaya with Rice.
But this recipe means less time to get dinner on the table and double the protein. SCORE!
I use homemade chicken broth, diced tomatoes, cubed chicken breast, all-natural beef kielbasa, diced green pepper and onions, garlic, quinoa, and spices
*Note about Kielbasa: I buy high quality no preservative and nitrate-free Beef or Pork Kielbasa. I only use one small link and freeze the remaining. A little bit adds tons of flavor to so many dishes.
How to Make Quinoa Jambalaya
Are you ready for this? Dump and Stir. No seriously, it is that easy!
While it is best to saute the chicken with the onions and peppers before cooking to develop flavor, oftentimes I skip this step to speed up the process of dinner–or to allow me the ability to help my kids with their homework while dinner is cooking. The overall impact is minimal.
Then dish it up with some extra hot sauce and maybe a Spinach Avocado Salad on the side and dinner is done.
More One-Pot Recipes
- 1/2 tablespoon olive oil
- 1/2 pound boneless skinless chicken breasts cubed
- 1 link about 2 oz of all natural smoked sausage or kielbasa
- 1/3 cup diced green pepper
- 1 small onion diced
- 2 tablespoons minced garlic
- 1 cup quinoa
- 2 cups chicken stock
- 1 tablespoon Cajun Seasoning
- 1 can low-sodium petite diced tomatoes
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce optional
- In a heavy bottom skillet, heat the oil over medium heat. Add in the chicken, kielbasa, peppers, and onions. Saute for 5-6 minutes until the chicken is browned and the onions are softened.
- Add the stock, quinoa, garlic, tomatoes, and cajun seasoning to the pan and stir well. Bring to a boil, reduce heat to medium-low, and cover. Allow to cook for 20 minutes, or until quinoa is puffed up and liquid is absorbed.
- Stir in Worcestershire sauce and hot sauce and serve.