Jambalaya

Jambalaya

4.2 69 ratings

Prep. 10 min

Total 35 min

4 portions

Ingredients

celery stalk cut into pieces
1
red capsicum deseeded and cut into halves
½
green capsicum deseeded and cut into halves
½
carrot cut into pieces
1
garlic cloves
2
brown onion (approx. 150 g), cut into halves
1
olive oil
30 g
chorizo cut into slices (5 mm)
200 g
cayenne pepper
¼ - ½ tsp
ground black pepper
½ tsp
dried oregano
1 tsp
quinoa
200 g
water
450 g
Vegetable stock paste (see Tips)
1 tbsp
raw prawns peeled and deveined
400 g
sweet corn cob kernels only (approx. 130 g)
1
fresh parsley for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 1179.4 mg

Protein 40.5 g

Calories 2401.5 kJ / 571.8 kcal

Fat 23.5 g

Fibre 11.5 g

Saturated Fat 6 g

Carbohydrates 44.7 g

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Also featured in

Focus on quinoa 7 Recipes
Australia and New Zealand

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