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.
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 is also a great option for beans and quinoa combination.
Ingredients for Vegan Jambalaya with Quinoa
Green bell pepper
Cayenne pepper powder
Cajun Creole Seasoning mix
Crushed black pepper
How to make Vegan Jambalaya With Quinoa
Firstly, I heated oil in a Dutch oven and sauteed garlic and onion in it until translucent.
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.
Thereafter, I mixed in kidney beans and chickpeas in it.
Subsequently, I added all the spices and mixed it very well.
Afterwards, I folded in rinsed quinoa and sauteed for few minutes.
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.
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.
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.
Vegan Jambalaya with Quinoa
- 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
- 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
- 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.
- 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.