Quinoa Jambalaya Recipe

Name: Quinoa Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame oil; 1 tablespoon whole wheat flour; 1 medium onions diced; 1 each garlic cloves; 28 ounces tomatoes crushed; 1 each bay leaves; 1/2 tablespoon thyme; 3/4 teaspoon sea salt; 3/4 cup water; 1 cup quinoa; 1 each green bell peppers diced; 1/2 cup parsley leaves chopped; 1 cup celery chopped; 2 each scallions, spring or green onions sliced; 1 x shrimp

Servings: persons

1 tablespoon sesame oil
1 tablespoon whole wheat flour
1 medium onions diced
1 each garlic cloves
28 ounces tomatoes crushed
1 each bay leaves
1/2 tablespoon thyme
3/4 teaspoon sea salt
3/4 cup water
1 cup quinoa
1 each green bell peppers diced
1/2 cup parsley leaves chopped
1 cup celery chopped
2 each scallions, spring or green onions sliced
1 x shrimp

1
Heat oil in a heavy saucepan.
2
Add flour and stir until a frangrant aroma is released (3 minutes).
3
Add onion, garlic, tomatoes, bay leaf, thyme and salt.
4
Mix and simmer, covered for 10 minutes.
5
Add water to stock.
6
Bring to boil.
7
Add quinoa, green pepper, parsley, celery, and green onion.
8
Cover and cook another 3 to 5 minutes longer.
9
Turn heat off and let sit covered for 10 minutes.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon sesame oil, 1 tablespoon whole wheat flour, 1 medium onions diced, 1 each garlic cloves, and more.

Yes, Quinoa Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Jambalaya

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