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Made with protein-rich quinoa, chicken, smoked sausage, and Cajun Seasoning, Quinoa Jambalaya is an easy one-pot dinner recipe that is ready in under 30 minutes.
There is something about one-pot meals. Maybe because it means fewer 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 and that is why I know you will love this simple version of jambalaya.
Instead of being made with rice, as my recipe Instant Pot Jambalaya, this recipe is made with quinoa, adding an extra boost of protein and a nice texture. And it is just delicious.
Notes on Ingredients
- Chicken: Use boneless, skinless chicken breasts or thighs that have been cubed into bite-size pieces.
- Chicken Stock: Use low-sodium store-bought or homemade chicken stock or Instant Pot Chicken Stock.
- Tomatoes: Diced tomatoes are traditional in Jambalaya, but feel free to use tomato sauce if you don't care for the texture of diced tomatoes.
- Smoked Sausage: Use any type of smoked sausage, andouille, or kielbasa you like. I love using an all-natural beef or chicken smoked sausage made without MSG or gluten.
- Quinoa: Use tri-colored or white quinoa and be sure to rinse it well before adding to the dish to remove any bitter flavor.
- Cajun Seasoning: Homemade cajun seasoning adds the best flavor to this simple dish.
How to Make Quinoa Jambalaya
- Heat a bit of oil in a large stock pan over medium-high heat.
- Once heated, add the onions, peppers, sausage, and chicken to the oil and saute until the chicken is seared and the peppers and onions are softened.
- Stir in rinsed quinoa, chicken stock, garlic, cajun seasoning, and tomatoes, and bring to a boil.
- Once boiling, reduce the heat, cover, and simmer for 15-18 minutes, or until the quinoa has absorbed the liquid and is tender.
- Remove from the heat, and fluff with a fork.
- Season with hot sauce as desired and dinner is done.
More Easy Flavorful Dinner Recipes
- Easy Fettuccine Alfredo
- Creamy Cajun Pasta
- Taco Pasta
- Homemade Hamburger Helper
- Instant Pot Red Beans and Rice
If you tried this recipe for Quinoa Jambalaya, I would love for you to leave a comment and review below.
Quinoa Jambalaya
Ingredients
- ½ tablespoon olive oil
- ½ pound boneless, skinless chicken breasts, cubed
- ½ cup diced smoked sausage, (about 2 ounces)
- ⅓ 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
- Place 1 cup quinoa in a fine-mesh strainer and rinse under running water for 2 minutes until the water runs clear. Set to the side.
- In a heavy bottom skillet, heat ½ tablespoon olive oil over medium-high heat. Add in the ½ pound boneless, skinless chicken breastscubed), ½ cup diced smoked sausage, ⅓ cup diced green pepper, and 1 small yellow onion (minced). Saute for 5-6 minutes until the chicken is browned and the onions are softened.
- Add the 2 tablespoons minced garlic, 2 cups low-sodium chicken stock, 1 tablespoon Cajun Seasoning, and 15 ounces diced tomatoes 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.
- Add 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce and fluff with a fork and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Hi! This doesn't specify if the quinoa should be cooked in advanced - for both on the stove top as well as the slow cooker?
Thanks!
The quinoa should NOT be cooked first, just add to slow cooker or pan.
Definitely use raw chicken, thighs work best! After the veg gets caramelized add the chicken cubes and get some nice browning, then add the quinoa and toast it a little before adding liquid. Absolutely delicious.
So happy to hear you enjoyed Kobe!
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:-)
I absolute LOVE that you used quinoa as the base of this instead of rice. Totally going to give it a try!
Thanks. This is such a great dish.