Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until fragrant, about 3 minutes. Add the bell peppers and cook for another 5 minutes.
- Add the smoked paprika, chili powder, oregano, thyme, cayenne pepper, black pepper, and salt and stir to combine. Cook for another minute.
- Add the quinoa and vegetable broth and stir to combine. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
- Stir in the diced tomatoes, parsley, and basil and cook for another 5 minutes, or until the quinoa is cooked through.
- Serve hot.
Interesting Facts
- Quinoa is a gluten-free grain that is high in protein and fiber.
- Jambalaya is a dish that originated in Louisiana and is typically made with meat, vegetables, and rice.
- This vegan jambalaya uses quinoa as a substitute for the rice.
- This vegan quinoa jambalaya is a great source of plant-based protein.