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A front view of heaped vegan jambalaya with quinoa

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.
Course Main Course
Cuisine American
Keyword vegan jamabalaya, vegan jambalaya instant pot, vegan jambalaya recipe, vegan quinoa jambalaya
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 405kcal
Author Gunjan


  • 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.


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