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Vegan Quinoa Jambalaya
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Description
Hearty, hot, and spicy, this quinoa jambalaya is a plant-based take on a traditionally meat-heavy dish. Made with quinoa instead of rice and packed full with plants, this jambalaya is deliciously satisfying and healthy, making it a perfect meal during the colder months.
Ingredients
- 3 cloves Garlic, Minced
- 1 Onion, Chopped
- 1 Carrot, Chopped
- 4 Ribs Celery, Chopped
- 1 Jalapeno, Chopped
- 2 Bell Peppers, Chopped
- 2 Vegan Sausages, Sliced
- 6 Small Tomatoes, Chopped
- ½ cups Quinoa
- 1-½ cup Vegetable Broth
- 3 Tablespoons Tomato Paste
- 1 Tablespoon Paprika
- ¼ cups Parsley, Chopped
- 1 Tablespoon Fresh Oregano, Chopped
- 1 Tablespoon Fresh Thyme, Chopped
- Salt And Pepper, to taste
- 1 cup Spinach
Preparation
Heat a large pot over high heat. Add garlic, onion, carrot, celery, and a splash of water. Cook until onions become translucent, about 5 minutes. Add more water as needed to prevent veggies from sticking to the pan.
Add jalapeno, bell pepper, and vegan sausages, and cook for 2 minutes. Add tomatoes, quinoa, vegetable brot, tomato paste, paprika, herbs, and a dash of salt and pepper. Cover and bring to a boil, then simmer until quinoa is fully cooked, about 20 minutes.
Once quinoa is fully cooked, turn off heat and add spinach, letting it wilt in the remaining heat with the lid on. Add more salt and pepper as needed.
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