Quinoa jambalaya

Yield: 6 Servings

Measure Ingredient
1 tablespoon Eden Hot Pepper Sesame Oil
1 tablespoon Organic whole wheat flour
1 medium Onion; diced
1 \N Garlic clove; minced
28 ounces Canned Eden Crushed Tomatoes
1 \N Bay leaf
½ tablespoon Dried thyme; OR... Fresh thyme, minced
¾ teaspoon Lima sea salt
¾ cup Water OR stock
1 cup Eden Quinoa; rinsed
1 \N Green pepper; diced
½ cup Parsley, chopped
1 cup Celery; chopped
2 \N Green onions; thinly sliced
½ pounds Sm. OR Md. Shrimp (optional) shelled
\N \N Black pepper to taste

Heat oil in a heavy saucepan. Add flour and stir until a frangrant aroma is released (3 minutes). Add onion, garlic, tomatoes, bay leaf, thyme and salt. Mix and simmer, covered for 10 minutes. Add water to stock. Bring to boil. Add quinoa, green pepper, parsley, celery, and green onion. Cover and cook another 3-5 minutes longer.

Turn heat off and let sit covered for 10 minutes. Add pepper. Mix well. Serve.

Prep Time: 10 min. * Cooking Time: 45 min. * Yield: 4-6 servings Copyright 1994 Eden Foods, Inc. <Electronic format courtesy of Karen Mintzias>

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