Quinoa jambalaya
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Eden Hot Pepper Sesame Oil |
| 1 | tablespoon | Organic whole wheat flour |
| 1 | medium | Onion; diced |
| 1 | Garlic clove; minced | |
| 28 | ounces | Canned Eden Crushed Tomatoes |
| 1 | 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 | Green pepper; diced | |
| ½ | cup | Parsley, chopped |
| 1 | cup | Celery; chopped |
| 2 | Green onions; thinly sliced | |
| ½ | pounds | Sm. OR Md. Shrimp (optional) shelled |
| Black pepper to taste | ||
Directions
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>