Quinoa Jambalaya

Super-grain quinoa is an erstwhile staple in the Cafe Drake HRV pantry, but over the years we've relegated it to a co-starring substitute for rice or potatoes. Quinoa, prepare for your lead role debut. Chicken andouille sausage and a few jumbo shrimp were reaching their expiration date in our fridge when we concocted a new Cafe Drake HRV Classic. 

We want you to start cooking, as they do in the Big Easy, with 1 large onion (chopped), 1 green bell pepper (chopped) and 1/2 t. celery seeds frying in about 3-4 T. vegetable or olive oil in a large, deep skillet over medium heat. (If you have a small zucchini on hand, dice it and throw in as well). Cook until the aromatics are just soft but not browned. 

Make sure the quinoa is coated with the tasty pan oil.

Tomatoes and stock are added to the pot.

Quinoa Jambalaya with Fiddlehead Ferns and Feta and Micro-Greens Salad.

Now add 2 andouille chicken sausages (or 1 large regular pork variety) and cook for another couple of minutes. Pour in 1 cup quinoa and stir to coat with the now-seasoned pan oil. Add 2 cups chicken (or veggie) broth along with 1 cup chopped tomatoes, 3/4 t. black pepper and 1/4 - 1/2 t. cayenne pepper and bring to a boil. Immediately reduce heat to low, cover and simmer for about 10 minutes. Lift lid and place a few peeled, uncooked shrimp on top of quinoa. Cover again and cook on very low for another 10 minutes. Remove from heat and let sit, covered still, for 10 minutes. Remove lid, fluff with a fork, season with plenty of salt and serve hot. Ideal garnishes include chopped scallions, parsley, sliced green chilies, diced red bell peppers etc.


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