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You are here: Home / Recipes / Vegan Jambalaya with Quinoa

Vegan Jambalaya with Quinoa

Published on February 17, 2020 Updated on July 19, 2022 By Gunjan 15 Comments

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Vegan Jambalaya with Quinoa is the ultimate comfort food! It’s made with the combination of beans and superfood grains making it protein rich and nutritious. Therefore, this one pot recipe makes it possible to enjoy traditional dish in a healthier way.

A front view of heaped vegan jambalaya with quinoa

I personally like any dish with tomato base. Here, I have tried to be creative with the ingredients and yet kept the nutrition part in focus. It’s spicy and appetizing in every bite.

I have also tried using simple ingredients and made this recipe in extremely simple steps. Basically, it’s a no-mess dish that will make your family dinner happy and satisfying.

My quinoa chickpea salad and Mexican quinoa salad is also a great option for beans and quinoa combination.

A close up view of vegan jambalaya with quinoa

Ingredients for Vegan Jambalaya with Quinoa

Olive oil
Garlic
Onion
Tomato
Tomato puree
Green bell pepper
Kidney beans
Chickpeas/garbanzo beans
Onion powder
Cayenne pepper powder
Dried thyme
Cajun Creole Seasoning mix
Quinoa
Vegetable stock
Salt
Crushed black pepper
Fresh parsley

How to make Vegan Jambalaya With Quinoa

Firstly, I heated oil in a Dutch oven and sauteed garlic and onion in it until translucent.

Sauteed onion and garlic in the Dutch oven

In my second step, I added tomatoes and tomato puree. Then, I let it cook covered until mushy and then tossed in green bell pepper.

cooked tomatoes and green bell pepper

Thereafter, I mixed in kidney beans and chickpeas in it.

Tossed beans in Dutch oven

Subsequently, I added all the spices and mixed it very well.

Spices to be mixed in

Afterwards, I folded in rinsed quinoa and sauteed for few minutes.

Quinoa mixed in with the other ingredients

Then, I added the remaining ingredients to it and stirred. Further, I let it cook uncovered for about 10 minutes at high flame until the liquid started to absorb. Then, I continued cooking it covered at low-medium flame until all the liquid was absorbed.

Lastly, I turned off the flame and mixed it well.

Now, feel free to garnish with more parsley and serve hot.

Top view of vegan jambalaya with quinoa in the Dutch oven

Frequently asked questions:

Does it have to be cooked on the same day?
This jambalaya is a make-ahead dish. Even though it tastes best when served immediately but it lasts for about a week in an air tight container in the refrigerator.

How is this healthy?
I have used quinoa instead of white rice along with the combination of kidney beans and chickpeas. All these ingredients add to protein and healthy carbohydrates. Therefore, this vegan jambalaya recipe is healthier.

Can I make it in instant pot or electric pressure cooker?
Yes, I have provided the details in the notes.

What is Cajun creole seasoning?
Usually jambalaya is made with Cajun seasoning or with Creole seasoning. I have however, made it with the one seasoning that comes with the combination of both the spices. But you may use only creole seasoning in this recipe if desired.

Is this a one pot meal?
Yes, it is one pot meal since I have cooked everything together in one Dutch oven.

What other vessels can I use for this recipe?
This recipe can be made in a stock pot or a saucepan or a pressure cooker.

Is this dish spicy?
Yes, it is basically a spicy one pot dish originated in New Orleans.

Top full view of vegan jambalaya with quinoa in a serving bowl

You may also like:
Cajun Tofu Pasta Bowl
One Pot Peanut Butter Tempeh Curry
Pressure Cooker Vegan Cheese Vegetable Quinoa

If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram with your cooked food photo.

A front view of heaped vegan jambalaya with quinoa
Print Recipe
5 from 7 votes

Vegan Jambalaya with Quinoa

Vegan Jambalaya with Quinoa is the ultimate comfort food! It’s made with the combination of beans and superfood grains making it protein rich and nutritious. Therefore, this one pot recipe makes it possible to enjoy traditional dish in a healthier way.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: vegan jamabalaya, vegan jambalaya instant pot, vegan jambalaya recipe, vegan quinoa jambalaya
Servings: 4
Calories: 405kcal
Author: Gunjan

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 cup chopped onion
  • 1 cup chopped tomato
  • 1 1/2 tbsp tomato puree
  • 1/4 cup chopped green bell pepper
  • 1 15 oz can of kidney beans (drained and rinsed)
  • 1 15 oz can of chickpeas/garbanzo beans (drained and rinsed)
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper powder
  • 1/2 tsp dried thyme
  • 1 tbsp Cajun Creole seasoning blend
  • 1 cup rinsed quinoa
  • 2 1/2 cups vegetable stock
  • 1 tsp salt or as per taste
  • 1 tsp crushed black pepper or as per taste
  • 1/4 cup chopped fresh parsley

Instructions

  • Heat oil in a Dutch oven at medium – high heat and
    saute garlic and onion in it until translucent.
  • Add tomatoes and tomato puree. Mix and cook covered for 2-3 minutes or until mushy.
  • Toss in green bell pepper and add kidney beans
    and chickpeas. Mix very well.
  • Add, onion powder, cayenne powder, thyme, Cajun
    creole seasoning and mix it nicely for 30 seconds.
  • Now toss in quinoa and mix for 1 minute.
  • Add vegetable stock, salt, pepper and parsley.
    Stir and cook uncovered for 10 minutes or until the liquid starts to be
    absorbed.
  • Bring the flame to low – medium and cook covered
    for another 10-15 minutes or until all liquid is absorbed.
  • Turn off the flame and open the lid. Mix and
    garnish with more chopped parsley. Serve immediately.

Notes

  • For instant pot option – Turn it on at saute mode and follow until step 6. Then, cancel the saute mode and close the lid. Seal the valve and pressure cook at high for 10 minutes. If you have whole grain option then use that at default settings. Once done, turn it off and release the pressure. Open the lid, mix and serve.
  • This recipe tastes best when served immediately and hot. Refrigerate the leftovers in an air tight glass container for about a week.
  • I have provided step wise images in the post above for your reference.
  • I have used specific Cajun Creole seasoning in this recipe and I have shared the affiliate link for your reference. You may use any creole seasoning that’s available for you in the same measurement. Cajun seasoning is not required separately.

Nutrition

Calories: 405kcal | Carbohydrates: 83g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Sodium: 675mg | Potassium: 139mg | Fiber: 1g | Sugar: 3g | Vitamin A: 414IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg
A 45 degree angle view of vegan jambalaya with quinoa in Dutch oven along with a wooden spatula

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Filed Under: Dinner, Gluten Free, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Jennifer Banz says

    February 24, 2020 at 6:10 am

    5 stars
    I love quinoa and this was pure comfort in a bowl.

    Reply
  2. Natalie says

    February 24, 2020 at 3:24 am

    What a great idea using quinoa in Jambalaya. It’s so much healthier. I absolutely MUST make this! I saved the recipe. Will make it soon.

    Reply
  3. David says

    February 23, 2020 at 1:29 pm

    5 stars
    great recipe! Not everyone in our house likes the shrimp often used in jambalaya so this will be a great recipe for us!

    Reply
  4. Nicoletta De Angelis Nardelli says

    February 22, 2020 at 11:24 pm

    5 stars
    What a great use of quinoa! I’m loving all the ingredients here and the flavors. Highly nutritious and delicious.

    Reply
  5. Tammy says

    February 21, 2020 at 11:13 am

    Looks so wonderful! What a delicious twist on jambalaya…so healthy and perfect recipe to have on hand with the Lenten season coming up!

    Reply
    • Gunjan says

      February 21, 2020 at 12:27 pm

      Totally and protein packed.

      Reply
  6. Paige says

    February 21, 2020 at 9:40 am

    5 stars
    OMG my mouth is watering reading this recipe! It looks SO good and also pretty easy…can’t wait to try it.

    Reply
  7. Veena Azmanov says

    February 21, 2020 at 9:26 am

    5 stars
    Healthy and delicious combination for a comforting meal. Looks yum and definitely an awesome recipe too.

    Reply
    • Gunjan says

      February 21, 2020 at 12:27 pm

      Thank you Veena!

      Reply
  8. Shannon says

    February 21, 2020 at 8:33 am

    5 stars
    This is a great gluten-free meal idea! And I love that it’s a meatless option to traditional jambalaya. Thanks for sharing such a tasty recipe!

    Reply
    • Gunjan says

      February 21, 2020 at 9:12 am

      Thank you Shannon. I hope you get a chance to try this version soon.

      Reply
  9. Kay says

    February 20, 2020 at 3:13 pm

    Great use of Quinoa, I have pinned this to make next week, will let you know how I get on!

    Reply
    • Gunjan says

      February 21, 2020 at 8:22 am

      I will look forward for your feedback.

      Reply
  10. Bernice Hill says

    February 20, 2020 at 1:50 pm

    5 stars
    Looks delicious! I’m always looking for new and unique one pot meals. The vegan version is great too, although I would probably keep it more traditional with some sausage.

    Reply
    • Gunjan says

      February 21, 2020 at 8:23 am

      Thank you Bernice. I agree, it would taste the same if you add some sausages for non vegan version.

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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