Vegan jambalaya recipe with quinoa

clean eating vegan jambalaya

A delicious one pan meal


  • Half a green pepper, diced
  • Half a red pepper, diced
  • 2 celery stalks, chopped
  • 1 onion or green onion, diced
  • 4 cloves of garlic, minced
  • 1 can (400 grams / 14 oz.) crushed tomatoes
  • 4 cups (1 liter) vegetable stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons sweet paprika
  • 1 teaspoon dried cayenne pepper
  • Pepper, to taste
  • 2 cups (400 grams) uncooked quinoa (washed)
  • 3 cups (500 grams) mixed beans (I used white beans, kidney beans and chickpeas)
  • 1 cup fresh chopped parsley
  • some lemon to taste or up to 1 teaspoon salt (optional)


  1. In a large pan over medium heat sauté the onions and garlic in a splash of water for three minutes, until the onions + garlic turn clear.
  2. Add the peppers and celery, and another splash of water and saute until almost sof.
  3. Add the vegetable stock, crushed tomatoes, spices (except the salt), herbs and quinoa.
  4. Bring to a boil then reduce to medium high heat and cover the pan.
  5. Let it simmer gently until the quinoa is cooked and the hot sauce is absorbed – 15-20 minutes.
  6. To prevent the quinoa from sticking, stir from time to time.
  7. Once the quinoa is tender, stir in the beans and give them a minute to heat.
  8. Serve with fresh chopped parsley.


Instead of lemon or salt you could also taste it with some soy sauce.