Jambalaya originated in the Caribbean and blends Spanish and local traditions. It usually contains meat and rice, but here quinoa and vegetables are cooked with stock and spices until tender. This medium-hot version uses chilli, paprika and cayenne pepper. Jambalaya is a meal in its own right, but could also be served a side dish with meat or fish.
Other types of beans can be used - try canned black kidney beans for a striking colour contrast.
Nutritional Information: Energy 464kcal/1939kJ; Protein 16g; Carbohydrate 62g, of which sugars 12g; Fat 18g, of which saturates 5g; Cholesterol 16mg; Calcium 167mg; Fibre 7g; Sodium 434mg.
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