Jambalaya is one of my guilty pleasures but this version is a lot healthier than normal ones as it’s made with quinoa. I have tried to make it with brown rice too but I like the quinoa version better. Although considered a grain, quinoa is technically the seed of a plant that is supposed to be related to beets, chard and spinach plants. It’s is a great source of magnesium, vitamin B2, vitamin E, iron, phosphorus, copper and zinc and it has more protein than brown rice.
You can make this recipe vegan, or add chorizo, chicken and/or shrimp. If you add in any of these animal proteins obviously make sure you buy high quality, organic stuff! As always it’s hard for me to write an exact recipe as I usually tend to switch things up a bit and never measure anything but what you see below is pretty much my standard jambalaya recipe. I didn’t add raw green peas to it this time but that’s something I would recommend too.
- 2 cups of quinoa
- 1 tbs coconut oil
- 4 cups water
- 2 stems of celery
- 1 clove of garlic
- 1/2 yellow onion
- 1/2 yellow pepper
- 1/2 red pepper
- 5 chopped up tomatoes
- 1/4 cup chopped organic low sodium chorizo (optional)
- 400 grams of chicken (optional)
- 4 tbs of cajun spice (normally a mix of cayenne, paprika, green cardamom, cumin, garlic, coriander, fennel, oregano, thyme)
1. Chop up garlic, onion, celery and peppers and sauté in a little bit of coconut oil. Depending on how big your pot is you might want to fry it at all at once or a little at a time.
2.Once it’s all sautéed add in the rinsed quinoa and chorizo, and spices.
3. Add in water (or stock if you prefer) and boil for about 10 minutes (depending on what kind of quinoa you use). If I were to add in chicken I would probably fry it quickly with salt and pepper first, set aside and then add back in to cook with all the rest of the ingredients. Obviously the chicken has to be cooked all the way you but you also don’t want to over cook the quinoa.
4. Once it’s the quinoa is ready cooked I would probably just set it all aside and leave for at least an hour to let all the flavours soak in. I like to serve it with a massive salad and lots of freshly squeezed lemon.