Dirty Quinoa Recipe (aka Dirty "Rice")

dirty quinoa in a bowl with a red and white checkered napkin next to it

5 from 1 vote

Dirty Quinoa Recipe (aka Dirty "Rice")

Dirty quinoa is a savory, protein-packed dish with bold Cajun flavors. Imagine tender ground beef, fragrant spices, and fluffy cooked quinoa simmering in a rich, flavorful broth—each bite offering warmth, a hint of heat, and smoky depth. This one-pot meal is not only gluten-free but also a hearty, high-protein alternative to traditional dirty rice, bringing all the comfort of a classic Louisiana dish with a nutritious twist.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American, Cajun

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

large skillet

Ingredients

1 tbsp olive oil
1 lb ground beef
½ onion diced
2 stalks celery diced
1 red bell pepper diced
3 cloves minced garlic
2 cups uncooked quinoa
4 cups chicken broth
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp chili powder
1 tsp salt
½ tsp pepper
¼ tsp cayenne
diced green onion for garnish
hot sauce for serving (optional)

Instructions

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon. Remove from the pan and set aside.
In the same pan, add the onion, celery, red bell pepper, and garlic. Saute for 3-4 minutes.
Add in the dry quinoa, the cooked ground beef, chicken broth, bay leaves, and spices. Stir to combine. Cover and bring to a boil. Reduce the heat and let it simmer (covered) for about 20 minutes, stirring occasionally. The quinoa should absorb all of the broth and become fluffy.
Top with sliced green onions and enjoy with your favorite hot sauce!

Notes

To make a vegetarian version, replace the ground beef with crumbled tempeh or plant-based sausage and swap chicken broth for vegetable broth.
To keep it mild, reduce or omit the cayenne. Prefer more heat? Add extra chili powder, red pepper flakes, or smoked paprika.
Stir in cooked andouille sausage or shredded chicken for extra flavor.
Nutrition facts are for ⅙ of the total recipe
Keep leftovers in a container in the fridge for up to four days. To freeze, portion out into individual servings for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition