Bean Creole Quinoa Jambalaya


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

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.


  • 30 ml/2 tbsp vegetable oil
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1 medium fresh or dried chilli, finely chopped
  • 5 ml/1 tsp ground paprika
  • 5 ml/1 tsp ground cayenne pepper
  • 1 red (bell) pepper, deseeded and cut into 1 cm/½ in wide strips
  • 1 small aubergine (eggplant), washed, and cut into 1 cm/½ in wide slices
  • 2 celery stick, chopped into 1 cm/½ in pieces
  • 2 medium tomatoes, washed and cut into wedges
  • 115 g/4 oz/scant 1 cup drained canned butter (lima) beans
  • 275 g/10 oz/1⅔ cups pearl quinoa
  • 1 litre/ pints/4 cups vegetable stock
  • 15 ml/1 tbsp tomato purée (paste)
  • 2 bay leaves
  • salt and ground black pepper
  • 60 ml/4 tbsp sour cream and 30 ml/2 tbsp grated cheese, to serve


  1. Put the oil, onion, garlic, chilli and spices in a wide pan or casserole dish and fry for 4-5 minutes on medium heat to release the spicy flavours. Be careful not to over-brown the onion.
  2. Add the pepper, aubergine and celery and heat with the spice mixture for a further 5 minutes, turning occasionally, until the vegetables start to soften. Add the tomatoes, butter beans, quinoa, stock, tomato purée, seasoning and bay leaves and bring to the boil.
  3. Lower the heat and simmer for around 14-16 minutes, until the quinoa is tender to bite but there is still a little stock remaining.
  4. To serve, remove the bay leaves and ladle the jambalaya into deep bowls. Drizzle each with a spoonful of sour cream and a sprinkling of grated cheese.


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.