Quinoa Jambalaya
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.
Servings: 6
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
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.
Nutrition
Calories: 197kcal | Carbohydrates: 15g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 695mg | Potassium: 422mg | Fiber: 1g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 3.3mg | Calcium: 24mg | Iron: 1.5mg
