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!
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.