Quinoa Jambalaya

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

1. 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.
2. Add the smoked paprika, chili powder, oregano, thyme, cayenne pepper, black pepper, and salt and stir to combine. Cook for another minute.
3. 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.
4. Stir in the diced tomatoes, parsley, and basil and cook for another 5 minutes, or until the quinoa is cooked through.
5. 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.