BATON ROUGE - Jim Urdiales, owner of local restaurant Mestizo, visited the kitchen on News 2 at 4 p.m. to show us how to make Quinoa Jambalaya. It's a new healthier spin of the Cajun favorite on their menu.
Quinoa is a grain often used as a substitute to rice. The grain is high in protein, lacks gluten and has been called a super food by many dietitians and nutrition scientists
Mestizo Restaurant: Jambalaya Quinoa
- Half stick of butter
- 1 link of Smoked Sausage or Andouille
- 1 8 oz. Chicken Breast8 oz. Trinity mixture (variants of onions, bell peppers, parsley and celery)
- 4 cloves of fresh garlic
- 2 oz. Chipotle in Adobo Sauce
- 8 oz. Whole peeled Tomatoes
- 1 oz. Creole Seasoning
- 2 oz. Fresh chopped Tomatoes
- 2 oz Fresh Chopped Green Onions
- 8 oz Cooked Red Quinoa in Chipotle Salsa
Urdiales recommended cooking the quinoa first in the same manner as rice but with an additional step adding chipotle salsa to water. Next heat the pan with butter and add sausage and chicken. He says to cook this for two minutes and then add the Cajun Holy trinity mixture. Urdiales says to then add whole peeled tomatoes, seasoning, garlic, and chipotle peppers, and cook it until the water mixture is low. Last, add cooked quinoa and top it off with fresh tomatoes and chives.