I am a sucker for mexican food (I told you how I think I’m latina!) and this jambalaya recipe is a spin on mexican/creole food, which makes it a win for me! You know those nights when your fridge is looking bare, and the kids are hungry and you need something quick? That is exactly the kind of night this recipe was born!
We love those “grown up” hot dogs at our house, but really how many nights can you eat hot dogs for dinner before you start to feel like a broke college student again?! This jambalaya takes the grown up hot dog to a brand new sophisticated level. No really. I promise.
Start off by making your quinoa (we used to use brown rice, but quinoa is like the new super food so we are eating that now). While that simmers and cooks mix a can of black beans (rinsed) and a can of diced tomatoes in a bowl. Once the quinoa is ready heat a little bit of olive oil in a pan and toss your sliced dogs into the oil! I usually add some sliced onions here to because we like onion, a lot.
Once they are caramelized toss in the quinoa, beans and tomatoes. Stir it all up and pat yourself on the back, you’re almost done! Now you can serve this many ways, I like it with a bed of shredded lettuce underneath and a handful of tortilla chips on the side (kind of like a jambalaya salad). My hubby crushes his chips up and mixes them all together (I told you he likes one pot meals!) and my kids like to pick all the hot dogs out and eat those first followed by the chips and then the beans and quinoa. So really there’s no wrong way! I sprinkled a little cheese on mine to get it all gooey and then a dollop of home made quacamole (the cheater recipe- mash up some avocado and mix in salsa to taste).
Enjoy!!
