MARDI GRAS CARNIVAL QUINOA JAMBADILLA

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MARDI GRAS CARNIVAL QUINOA JAMBADILLA

This dish reimagines traditional jambalaya by using quinoa and a rainbow of vegetables to pay tribute to Mardi Gras’s signature colors. Plate in a shallow bowl with a sprinkle of extra lemon zest for a festive presentation perfect for social media!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 cup Tri-color quinoa, rinsed
  • 2 cup Water or vegetable broth
  • 1 Medium yellow bell pepper, diced
  • 1 Medium red bell pepper, diced
  • 1 cup Cherry tomatoes, halved
  • 1 cup Chopped kale stems removed
  • 1 Small onion, finely diced
  • 3 Garlic cloves, minced
  • 1 tsp Smoked paprika
  • 1 tsp Dried thyme
  • ½ tsp Cayenne pepper adjust to taste
  • 2 tbsp Olive oil
  • Salt and pepper to taste
  • Fresh chopped parsley (for garnish; symbolizes the green of Mardi Gras) for garnish; symbolizes the green of Mardi Gras
  • Zest of one lemon (for a bright, golden finish) for a bright, golden finish

Instructions
 

  • In a medium saucepan, bring the quinoa and water/vegetable broth to a boil. Cover, reduce heat, and simmer for 15 minutes until the quinoa is fluffy and liquid has been absorbed.
  • While the quinoa cooks, heat olive oil in a large skillet over medium heat. Sauté the diced onion until translucent (about 3 minutes).
  • Add garlic, red and yellow bell peppers, and cherry tomatoes to the skillet. Sauté for 5 minutes until they begin to soften.
  • Stir in smoked paprika, thyme, cayenne, salt, and pepper. Mix well to coat the vegetables.
  • Add chopped kale and simmer for an additional 3 minutes until the kale wilts.
  • Fold the cooked quinoa into the vegetable medley. Stir in lemon zest and adjust salt & pepper as needed.
  • Garnish with fresh parsley before serving, showcasing the Mardi Gras green alongside the dish’s golden and vibrant hues.

Notes

Health Highlights: Quinoa is a complete protein rich in fiber and minerals; bell peppers and tomatoes add antioxidants and vitamins, while kale offers iron and vitamins A and C.

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