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.