Quinoa Jambalaya
Description
Quinoa jambalaya with kielbasa, sweet peppers, sweet onion, and plenty of spice is a hearty, gluten-free meal.
Ingredients
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1 tablespoon vegetable oil, or as needed
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1 pound kielbasa (Polish) sausage, halved lengthwise and sliced
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1/2 sweet onion (such as Vidalia®), diced
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6 miniature multi-colored sweet peppers, diced
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1/2 teaspoon cayenne pepper
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1/4 teaspoon celery salt
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1 pinch red pepper flakes
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1 cup quinoa
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2 cups chicken broth
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1/2 cup marinara sauce
Directions
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.
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.