Monday, January 21, 2013

Quinoa Jambalaya

I am currently obsessed with quinoa. I have literally been putting it in everything. Who needs pasta or rice? Ok, well I still do, but I don't mind the substitution of quinoa to make my everyday diet healthier. 

Last week I decided that I wanted to make a jambalaya and it is now my new favorite quinoa dish. I love it so much so that I had to make it again to take to work for my lunches for the week. This is also a great potluck dish that is easy and reheats well! 
This recipe is easily adaptable to your personal preferences, I have perfected it to my personal tastes and have fallen in love. 

I've decided that with some of my recipes I am going to start doing a step-by-step instructions which you can find after my normal instructions at the bottom. I've had a couple people tell me that it would be helpful so I hope you all enjoy!

Quinoa Jambalaya


Ingredients
1 cup uncooked rinsed quinoa
4 precooked chicken sausages (currently obsessed with Johnsonville Chipotle Chicken sausage)
1-2 cups cooked chicken, about 2 breasts (I shredded mine)
1 medium yellow onion chopped
2 medium green peppers chopped
2 garlic cloves chopped
14 oz can of tomato sauce
1 cup chicken broth
1/2 tsp pepper
1/2 tsp salt
1/2 tsp smoked paprika
1 Tbsp crushed red pepper (less if you don't like spicy)
1 1/2 Tbsp EVOO
3-4 green onions chopped (optional)

Directions
1. Slice sausages and put in a pot (dutch oven if you have one) to saute so they get a little brown. Take them out of the pot and put aside for later. If you need to cook your chicken do it in the same pot, the brown bits on the bottom will add to the flavor of your jambalaya (and less dishes!).
2. After taking the meat out, pour in EVOO and saute garlic for about 2 minutes. Add in pepper and onions and cook for about 5 minutes. 
3. Stir in quinoa and let toast for about 2 minutes. 
4. Add in broth, sauce and spices and stir. 
5. Bring to a boil and the turn to medium-low (3 if you have 1-10 on your stove), cover and let cook for about 20-30 minutes-stirring about every 10 minutes. 
6. Once quinoa starts to absorb the liquid and cook up add the sausage and chicken, stir and cover. Cook until the quinoa is done-about 5-10 minutes. 
7. Portion out and garnish with green onions. 


Serving size: 1 cup
Calories: 286 / Carbs: 24 grams / Protein: 21 grams / Fat: 11 grams
Nutritional data calculated from My Fitness Pal



Photo Walk Through

1. Sautee/cooking/browning meat. Forgot to do this is the dutch oven so I did it in a seperate pan...no photo. 
2. Saute garlic for about 2 minutes
3. Add Peppers and Onions, cook for about 5 minutes, or until wilted some. 
4. Mix in quinoa, let it toast up for about 2 minutes
 
5. Stir in broth, tomato sauce and spices
6. Let mixture come to a boil and cover with a lid.
7. Simmer on medium-low for about 20-30 minutes until quinoa absorbs some of the liquid and is mostly cooked. 
7. Stir in meat and cook until quinoa is finished-about 5-10 minutes. 
 8.Portion out, garnish and enjoy :)


5 comments:

  1. I might make this tonight. I have all the ingredients. My husband loves jambalaya, but I don't like shrimp so much (unless it's peel and eat, cooked in Old Bay) so I've avoided jambalaya. Thanks for this recipe!

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    Replies
    1. I don't like shrimp so I usually shy away from this dish too. If you make it let me know how it goes!!

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  2. love jambalaya and i like the introduction of the quinoa

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  3. haha ah! I'm quinoa obsessed too!! LOVE that you put in a jambalaya, such an great idea!

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  4. Wow!!!! This looks incredible!! I need to swap my brown rice for quinoa!!

    PS... I wish I could insert my hand into the screen and grab that bowl. :)

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