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Photo of Quinoa, chorizo and prawn jambalaya by WW

Quinoa, chorizo and prawn jambalaya

5 - 9
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
Swap out white rice in this traditional Creole dish for tri-colour quinoa for a tasty twist.


Chorizo sausage

1 individual, thinly sliced

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, finely chopped


2 stick(s), finely chopped


2 clove(s), crushed

Cajun seasoning

1 tbs

Chicken stock

1½ cup(s)

Canned diced tomatoes

800 g

Worcestershire sauce

2 tsp


1 cup(s), tricolour

Raw peeled prawns

200 g, peeled

Green beans

150 g, halved diagonally

Green shallot(s)

2 individual, thinly sliced


  1. Heat a deep non-stick frying pan over medium-high heat. Cook chorizo, stirring, for 5 minutes or until browned. Add onion, capsicum and celery and cook, stirring, for 5 minutes or until softened.
  2. Add garlic and spice mix and cook, stirring, for 1 minute or until fragrant. Add stock, tomatoes, Worcestershire sauce and quinoa and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until stock has almost absorbed.
  3. Add prawns and beans and cook, covered, for 5 minutes or until prawns are cooked through and beans are just tender. Season with salt and pepper. Serve sprinkled with shallots.


SERVING SUGGESTION: Baby spinach leaves. TIPS: You can use 125g Hans 98% Fat Free Short Cut Bacon instead of chorizo. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave.