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.
Place the 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 the oil over medium-high heat. Add in the chicken, sausage, 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
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.