Move over Zatarain's — this quinoa jambalaya is healthier and tastier.
Ingredients
- vegetable oil: 1 Tbsp (or as needed)
- kielbasa (Polish) sausage, halved lengthwise and: 1 pound (sliced)
- sweet onion (such as Vidalia®): 0.5 piece (diced)
- miniature multi-colored sweet peppers: 6 piece (diced)
- oregano: 1 tsp (dried)
- thyme: 1 tsp (dried)
- cayenne pepper: 0.5 tsp
- celery salt: 0.25 tsp
- pinch red pepper flakes: 1 piece
- quinoa: 1 cup
- chicken broth: 2 cups
- marinara sauce: 0.5 cup
Metric Conversion
Stages of cooking
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Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes.
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Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.
