Recipe: Quinoa Jambalaya.

I bought a bag of quinoa months ago with great intentions. However, like many of my food ventures, it was pushed to the back of the cupboard in favour of the familiar favourites. This weak though, I decided that pasta & baked potatoes were becoming a tad boring for daily lunches so decided to take the plunge & try something a little different. Jambalaya is a big favourite of mine & is the perfect winter warmer, plus it's both easy to make & delicious! And the quinoa works perfectly in this dish, making it a healthier dish all around. (You can of course substitute the quinoa for rice if you don't have any available). Plus John loved it too, so a definite lunchtime winner in our house for these cold afternoons.

Serves 2. (Or 1 adult & 2 toddler portions). • 1 Chicken Breast - chopped. • 100g Chorizo - chopped. • 1 Small Onion - sliced. • 1 Small Red Pepper - sliced. • 1 Garlic Clove - crushed. • ½ Cup of Rinsed Quinoa.

• ½ Tin of Chopped Tomatoes (200g).

• 1 Cup of Chicken Stock.

For Seasoning.

(Or if you're feeling lazy, you can just use a large tablespoon of Cajun Spices).

• ½ Tsp Salt.

• ½ Tsp Pakria.

• ¼ Tsp Black Pepper.

• ¼ Tsp Cayenne Pepper.

• ¼ Tsp Oregano.

• ¼ Thyme.

• Pinch of Crushed Chillis.

Method.

1. In a large pan (I use our wok), fry the chicken in a little oil for a few minutes until sealed.

2. Add the chorizo, onion, pepper, garlic & seasoning to the chicken and continue to fry whilst occasionally stirring for a further 3-5 minutes until the onions have softened.

3. Add the quinoa, chopped tomatoes & chicken stock. Stir well & cover the pan and leave to simmer for around 20 minutes, or until the liquid has been absorbed & the quinoa is cooked, stirring occasionally to prevent the jambalaya from sticking to the bottom of the pan.

4. Give it a good stir before serving & enjoy!