Smoky sausage, crunchy vegetables, and a pinch of Cajun spice make a warm, filling dinner. This one‑skillet recipe uses protein‑rich quinoa and ready‑cooked chicken, so you can finish in half an hour.
Active time: 15 minutes | Total time: 30 minutes
Chicken Quinoa Jambalaya
Ingredients
- 1 cup (170 g) rinsed quinoa
- 2 cups low‑sodium, fat‑free chicken broth
- 1 Tbsp olive oil, split
- 6 oz (170 g) smoked andouille sausage, sliced
- 1 medium onion, chopped
- 2 medium bell peppers, thinly sliced
- 1 jalapeño, minced
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 1 (14.5 oz) can no‑salt‑added diced tomatoes, drained
- 2 Tbsp no‑salt‑added tomato paste
- 2 tsp salt‑free Cajun seasoning
- 2 cups cooked chicken, shredded
- 3 green onions, sliced
Directions
- Cook the quinoa in the chicken broth according to the package. When done, cover and set aside.
- Heat 1 tsp olive oil in a large skillet over medium‑high heat. Add the sausage and cook 4 minutes, stirring, until browned. Remove and keep warm.
- Add the remaining oil to the skillet. Toss in the onion, bell peppers, jalapeño, garlic, and thyme. Cook 5–7 minutes, stirring often, until the veggies are soft.
- Stir in the diced tomatoes, tomato paste, and Cajun seasoning. Cook 1 minute, mixing continuously.
- Mix in the cooked quinoa, sausage, and shredded chicken. Heat everything together for 2–3 minutes, stirring constantly.
- Sprinkle the sliced green onions on top and serve hot.
Serves: 4 (about 2 cups per serving)
Nutrition (per serving): 392 calories, 14 g total fat, 42 g carbs, 25 g protein, 9 g fiber, 6 g sugar, 806 mg sodium. High in potassium, iron, vitamin A, vitamin C, and calcium.