Ingredients and Weight:
- Quinoa: 2 cups
- Chicken stock: 4 cups
- Olive oil: 1/4 cup
- Onion: 1 large, chopped
- Bell pepper: 1 large, chopped
- Celery: 1 large, chopped
- Garlic: 4 cloves, minced
- Andouille sausage: 1 pound, sliced
- Shrimp: 1 pound, peeled and deveined
- Chicken: 1 pound, boneless, skinless, cut into bite-sized pieces
- Cajun seasoning: 2 tablespoons
- Salt and pepper to taste
- Fresh parsley: 1/4 cup, chopped
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the quinoa in a fine-mesh sieve to remove any bitter coating.
- In a large Dutch oven or pot, heat the olive oil over medium heat.
- Add the onion, bell pepper, and celery and cook until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the andouille sausage, shrimp, and chicken. Cook until browned on all sides.
- Add the quinoa, chicken stock, and Cajun seasoning. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until all the liquid has been absorbed and the quinoa is fluffy.
- Stir in the fresh parsley and serve immediately.
Nutritional Information:
- Calories: 450 per serving
- Fat: 15 grams
- Protein: 35 grams
- Carbohydrates: 50 grams
- Fiber: 5 grams
Dish Characteristics:
- Savory and flavorful
- Protein-packed and hearty
- Gluten-free
- Customizable with your favorite vegetables and meats
User Comments:
- "This quinoa jambalaya has a great flavor and is so easy to make."
- "I love that this dish is so versatile. I've made it with different meats and vegetables and it's always delicious."
- "This is a great way to get your kids to eat quinoa!"
Special Precautions and Tips:
- Be sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
- If you can't find andouille sausage, you can substitute with another smoked sausage, such as kielbasa or chorizo.
- Serve with your favorite toppings, such as green onions, tomatoes, and hot sauce.
