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5 from 1 vote

Vegan Quinoa Jambalaya

Hearty, hot, and spicy, this quinoa jambalaya is a plant-based take on a traditionally meat-heavy dish. Made with quinoa instead of rice + packed full with plants, this jambalaya is deliciously satisfying and healthy, making it a perfect meal during the colder months.  
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Vegan
Servings: 5


  • 3 garlic cloves minced
  • 1 onion chopped
  • 1 carrot chopped
  • 4 ribs of celery chopped
  • 1 jalapeno chopped
  • 2 bell peppers chopped
  • 2 vegan sausages sliced
  • 6 small tomatoes chopped
  • 1/2 cup quinoa
  • 1 1/2 cups vegetable broth
  • 3 tbsp tomato paste
  • 1 tbsp paprika
  • 1/4 cup parsley chopped
  • 1 tbsp fresh oregano chopped
  • 1 tbsp fresh thyme chopped
  • salt & pepper, to taste
  • 1 cup spinach


  • Heat a large pot over high heat. Add garlic, onion, carrot, celery, and a splash of water. Cook until onions become translucent, about 5 minutes. Add more water as needed to prevent veggies from sticking to the pan. 
  • Add jalapeno and bell pepper and cook for 2 minutes. Add tomatoes, quinoa, vegetable stock, tomato paste, paprika, herbs, and a dash of salt and pepper. Cover and bring to a boil, then simmer until quinoa is fully cooked, about 20 minutes. 
  • Meanwhile, heat a lightly greased skillet over medium heat. Add sliced sausages and cook to brown each side. Turn off heat.
  • Once quinoa is fully cooked, turn off heat and add sausages and spinach, letting the spinach wilt in the remaining heat with the lid on. Taste and add more salt/pepper as needed.