Quinoa vegetable jambalaya

Yield: 1 Servings

Measure Ingredient
1¼ cup Quinoa; rinsed and drained*
2½ cup Vegetable broth
1 tablespoon Vegt broth for sauteing
1 Green bell pepper; diced
1 medium Zucchini; sliced
2 cups Eggplant; diced
12 Mushrooms; sliced, up to 15
1 Stalk celery; chopped
5 Cloves garlic; minced
1 can (28 oz) crushed tomatoes
¼ cup Water
1½ tablespoon Dried parsley; (or 1/4 cup chopped fresh)
2 teaspoons Dried oregano; (or 2 Tablespoons fresh chopped)
1 teaspoon Dried thyme; (or 1 tablespoon chopped fresh)
½ teaspoon Salt or to taste
½ teaspoon Freshly ground black pepper or to taste
Hot pepper to taste; ( I used lots!)

I adapted this is from Vegetarian Times Vegetarian Entertaining. It is pretty mild tasting, so if you like things a little more spicy, just add some hot pepper sauce. I added a lot! Combine quinoa and broth in a saucepan and bring to a simmer and cover.

Cook over low heat until all the water is absorbed about 15-20 minutes. Set aside.

In a large saucepan heat the tablespoon of broth and saute peppers, onion, zucchin, eggplant, mushrooms, celery, and garlic. Cook over medium heat, stirring frequently. Stir in remaining ingredients except quinoa, and cook over low heat for 15-20 minutes. stirring occasionally. When ready to serve, fold in cooked quinoa and cook for 5 minutes over low heat, stirring frequently. P{ass the hot pepper sauce at the table.

*It's very important to rinse the quinoa thoroughly, because otherwise it will be very, very bitter! Actually it is quite disgusting otherwise.

Posted to fatfree digest by <JBennicoff@...> on May 30, 1998

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