Cajun Spinach Quinoa

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings


  • 7 oz smoked sausage, half of a 14 oz package
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow onion
  • 1 Tbsp oil
  • 2 tsp salt, divided
  • 1 cup quinoa
  • 2 cups water
  • 1 canned chipotle pepper
  • 2 Tbsp adobo sauce, from chipotle can, add less for people who don’t like spice
  • 1 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 tsp ground black pepper
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 ½ cup heavy cream
  • 5 oz frozen, chopped spinach (half of a 10 oz bag)


  1. Slice sausage into ¼ inch thick circles. Dice onion and bell peppers. Dice chipotle pepper. Measure 1 teaspoon salt and seasonings into a bowl.

  2. Place large pot or pan over medium high heat. Add oil to pan and let oil heat until it crackles when water is added.

  3. Add sausage to pot and sear 1-2 minutes until browned. Remove sausage to a plate with a spoon. 

  4. Add bell peppers, onions, and remaining 1 teaspoon of salt to pot. Sauté 2-3 minutes until cooked but still crisp. Remove vegetables to plate.

  5. Add quinoa, water, spices, chipotle pepper, and adobo sauce to pot. Stir to combine. Make sure all quinoa is submerged under the water. Quinoa left on sides of pot will not cook. 

  6. Cover quinoa. Bring to a simmer. Reduce heat to low. Simmer quinoa for 12-15 minutes until all water is absorbed.

  7. Remove lid and add cream to the quinoa. Raise heat to medium and simmer, stirring occasionally, until all cream is absorbed 5-10 minutes. 

  8. Stir in the peppers, onion, sausage, and spinach. Stir about 1 minute until spinach is warmed. 

  9. Season to taste with salt and chipotle sauce. Serve hot with your favorite vegetable.