Quinoa jambalaya with kielbasa, sweet peppers, and sweet onion and plenty of spice is a hearty, gluten-free meal.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
420 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups chicken broth
¼ teaspoon celery salt
½ teaspoon cayenne pepper
1 pinch red pepper flakes
1 tablespoon vegetable oil, or as needed
1 cup quinoa
½ sweet onion (such as Vidalia®), diced
½ cup marinara sauce
1 pound kielbasa (Polish) sausage, halved lengthwise and sliced
