Quinoa Jambalaya: A 30 minute one pot wonder. This jambalaya is packed with protein from meat and quinoa and packs are hefty punch of spice.
There is something about one pot meals.
Maybe because it means less 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?
Either way, I am sure you all need more Healthy 30 Minute Meals or Gluten Free 30 Minute Meals in your life like my latest remake of a family favorite.
Quinoa Jambalaya
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. Of course you could make my Instant Pot Jambalaya with Rice.
Quinoa takes 20.
Heck yes! Less time to get dinner on the table and double the protein. SCORE!
Let me tell you about that time I met Paula Deen and had a near disaster.
You may be thinking, What does this have to do with Jambalaya? Well, hold tight, it does.
I was invited to a luncheon where Paula Deen, the Queen of Southern Cuisine herself was going to be preparing a quick weeknight dinner. I was of course honored, but was hesitant I would be able to eat her meal, given my dietary restrictions.
So upon arrival, I spoke to the kitchen manager. And my fear was confirmed. I could not eat the dish–it was filled with MSG. And let’s just say if I even took one tiny bit, it would be BAD. REALLY BAD. I will let your imagination go and spare you specifics.
Well, no worries. I came prepared with protein bar and dried fruit in purse. I would not starve!!
Problem arose after Paula demonstrated her version of Chicken Jambalaya– she choose to sit and eat next to me!
Crud.
I could not bear to tell this sweet lady that I could not eat the lunch she prepared for me. After all, she was already pitching a fit that there was not a salad and dessert for us as well.
So what did I do? I begged the guy next to me to eat off my plate when she was not looking.
And it worked.
She was convinced that I LOVED Jambalaya. She smiled and chatted with me and everytime she looked the other way, the guy next to me (a photographer for a newspaper) grabbed a huge fork-full. I had a clean plate in no time!
Truth is, I DO LOVE Jambalaya! I just need a clean version of Jambalaya!
So that is what I am sharing with you today.
A 30 minute, one pot wonder that is filled with meat, quinoa, and enough spice to kick your butt to the curb 🙂 It is just missing the nasty preservatives, nitrates, and MSG found in most Jambalaya.
Trust me, I would serve this to anyone it is so lip smacking good–even Paula Deen!
The Ingredients for Chicken Quinoa Jambalaya
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.
The Method to make 30 Minute Jambalaya
Are you ready for this? Dump and Stir. No joke, it is that easy!
Dinner Served
If you are looking for Gluten free Recipes–check out my collection of Easy 30 Minute Gluten-Free Meals.
Slow Cooker Method for Chicken Jambalaya
Dump all ingredients into your slow cooker and cook on low for 5 hours or high for 3 hours.
Recipe for Easy Quinoa Jambalaya
Quinoa Jambalaya
Ingredients
- 1/2 pound boneless skinless chicken breasts cubed
- 1 link about 2 oz of all natural smoked sausage or kielbasa
- 1 can low-sodium petite diced tomatoes
- 2 cups chicken stock
- 1/3 cup diced green pepper
- 1 small onion diced
- 2 tablespoons minced garlic
- 1 cup quinoa
- 1 tablespoon Cajun Seasoning
- 1 teaspoon salt if using unsalted Cajun Seasoning
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce optional
Instructions
- Place all ingredients except Worcestershire and hot sauce in heavy bottom skillet. 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.
This recipe looks delicious and I’m looking forward to trying it out. I assume I should be using pre-cooked chicken? Not raw? Thanks!
Hi Michela, This recipe is using raw chicken–20 minutes for cubed chicken is more than enough time to cook it.
What size can of diced tomatoes?
15 ounces 🙂
Is the minced garlic dried or fresh?
We really like this recipe but every time we make it the fresh vs. dried question makes me pause and guess. Thanks in advance for answering. And thanks for the recipe. It’s becoming a family favorite.
Hi Eva! I am so glad you and your family love this recipe. I use fresh (or refrigerated) minced garlic. And just an FYI (for my recipes) I say garlic powder when I am using dried–hope that helps 🙂
We are fixing this tonight! I didn’t have bell pepper, so we subbed green chilis- I’m so excited about dinner!
YEA!!! I hope you love this. And the green chilis sound like a great addition!
It was delish! My husband and I both loved it and we are so glad there are leftovers!! Thanks for the recipe!
Oh this makes me so happy!!
Does the recipe really only call for 1/2 cup of quinoa? It sounds like it would be a lot of liquid for only 1/2 cup, I just want to make sure I get the recipe right for our first attempt ???? thanks!
Hey Megan! This does seem like not enough quinoa, but because of all the other ingredients–it is all you need. If you like your Jambalaya really thick you could add 3/4 cup quinoa. Or you could cook as directed and if too liquidy for your taste, add in 1/4 cup quinoa and simmer until tender at the end–it won’t hurt a thing just take a bit longer.
I love jambalaya. This quinoa variation sounds wonderful….especially made with real food!
Thanks. Real is always better:-)