Some of you let me know you’d like to have a formula for making variations of meals. Today I’m posting a Quinoa Jambalaya with Tempeh and tomorrow I’ll be posting a Mexican Quinoa with Black Beans to illustrate that.
Both use the same amount of liquid and quinoa but the spices, protein, and veggies change. You can use this quinoa stew as a base for what’s at the farmers market right now and what spices you have on hand.
You can alter this recipe just by adding long-cooking root veggies like carrots, parsnips, or celery root in the morning. Then add quicker cooking ones likes, greens, broccoli, or peas when you add the quinoa.
I originally added in the quinoa with the veggies and it was too mushy for me. But if you want fewer steps and don’t mind this being more of a stew than jambalaya go right ahead and try it. (The photos are of the one I thought was mushy.)
Slow Cooker Quinoa Jambalaya with Tempeh
- 1 1/2 cup bell pepper, chopped
- 3 cloves garlic, minced
- 8 ounces (227 g) tempeh, cut into bite-sized pieces (or sub tofu, chickpeas, or seitan)
- 3 cups water
- 1 1/2 cups diced tomatoes (or a 14.5 ounce can – do not drain)
- 1 tablespoon not-chicken bouillon
- 1 to 2 teaspoons Cajun seasoning
- 1/4 to 1/2 teaspoon liquid smoke or smoked paprika
- 3/4 cup quinoa, rinsed well
- salt and pepper to taste, if needed
- Tabasco or hot pepper, optional
The night before: Prepare the veggies and tempeh and keep in fridge overnight.
In the morning: Add everything listed in the ingredient list above the quinoa to an oiled slow cooker. Cook on low for 6 to 10 hours. (You will add quinoa later.)
1 to 2 hours before serving: Turn the slow cooker to high and add in the quinoa. Cook until you see the quinoa’s little white tails. That’s the signal that they’re ready to eat. Taste and add salt, Tabasco, or cayenne if desired to make it to your taste.