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.
Servings: 5
Ingredients
- 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
Instructions
- 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.