Quinoa Jambalaya

This recipe is the first thing I tried from Jacob Wismar's book that I wrote about here. It's a riff on a classic jambalaya, but with many differences. We liked it - it was a good weeknight dish that didn't take a lot of time to cook, and it felt fairly healthy as well. Quinoa is one of my favorite grains, and it works well here! I've mostly used it for cold salads before.

Beware of the spice measurements. I've adapted the original recipe to my taste and to fit the heat level of the spices I use, and I suggest you adapt as well. You might very well have spicier chili and curry than I do, and then using my amounts might make your dish very hot. Just saying!

Quinoa Jambalaya
Serves 4-6

1 tbsp oil
1 tbsp curry powder
1/2 tbsp chili powder
200 g chorizo sausage, diced
200 g chicken (I used a boneless thigh), diced
1 red bellpepper, in strips
1 large carrot, coarsely grated
1 small sweet potato, diced
1 onion, diced
2 garlic cloves, minced
400 g crushed tomatoes (1 tin)
200 ml quinoa
300 ml water
1/2 lemon, juiced
salt, pepper

Start by rinsing the quinoa well, or it will taste bitter.

Next, heat the oil in a pot (you'll need a lid later!) and fry the curry and chili for a minute. Add the chorizo and chicken and fry along with the spices for a few minutes. Add the bellpepper, carrot, sweet potato and onion, and fry for a few more minutes.

Add garlic, tomatoes, quinoa, water and lemon. Bring to a boil, lower the heat and cover with a lid. Cook on low heat for about 20 minutes. Season with salt and pepper, and serve with a dollop of yummy aioli.

Recipe in Swedish:
Quinoajambalaya