Quinoa, chorizo and prawn jambalaya
8
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Swap out white rice in this traditional Creole dish for tri-colour quinoa for a tasty twist.
Ingredients
Chorizo sausage
1 individual, thinly sliced
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Cajun seasoning
1 tbs
Chicken stock
1½ cup(s)
Canned diced tomatoes
800 g
Worcestershire sauce
2 tsp
Quinoa
1 cup(s), tricolour
Raw peeled prawns
200 g, peeled
Green string beans
150 g, halved diagonally
Green shallot(s)
2 individual, thinly sliced
Instructions
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.
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