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Quinoa Jambalaya
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Savory quinoa jambalaya with smoky kielbasa, colorful peppers, and bold spices is a satisfying gluten-free option.
Ingredients:
  • 1 tablespoon vegetable oil, or as needed
  • 1 pound kielbasa (Polish) sausage, halved lengthwise and sliced
  • 0.5 sweet onion (such as Vidalia®), diced
  • 6 miniature multi-colored sweet peppers, diced
  • 1 teaspoon dried thyme
  • 0.5 teaspoon cayenne pepper
  • 0.25 teaspoon celery salt
  • 1 pinch red pepper flakes
  • 1 cup quinoa
  • 2 cups chicken broth
  • 0.5 cup marinara sauce
Instructions:
  • In a large skillet over medium heat, sizzle sausage in oil until golden, around 5 minutes. Introduce onion to the sizzling sausage and cook until slightly browned, about 5 minutes more. Add sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes. Stir until aromatic, 1 to 2 minutes.
  • Combine quinoa with sausage mixture and cook until quinoa is lightly toasted, which should take about 1 minute. Pour in broth and marinara sauce, then cover and simmer until quinoa is tender, approximately 15 minutes.

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