Quinoa Jambalaya - Printer Friendly
Quinoa jambalaya with kielbasa, sweet peppers, and sweet onion and plenty of spice is a hearty, gluten-free meal.
Thank You, Jessica Collin, for getting me to like quinoa! Can’t tell you how many quinoa recipes I’ve tried, but this one did the trick. I took the suggestions under the “cook’s notes,” and added shrimp, chicken, and a few other veggies. I started by sautéing andouille sausage which is my preference in Cajun recipes. Then I added the shrimp, cooked until almost done and removed everything from the pan. Then I cooked the chicken in the same pan and removed. I added a tad more oil and sautéed the veggies with the seasonings. I went with a true trinity: onions, peppers, and celery. I didn’t have any marinara so I tossed in a couple of chopped fresh tomatoes. My jambalaya loving husband requested seconds! Quinoa might just be the new norm with this classic dish.
Really tasty! I made it with half boneless skinless chicken thights and half kielbasa.
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