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?
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.
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!
Key Ingredients
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
Quinoa Jambalaya
Ingredients
- 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
Instructions
- 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.
Notes
Great to have this low carb alternative and it gives you the tastes and seasoning you expect. Thank you!
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:-)