Quinoa vegetable jambalaya (hl)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Quinoa, rinsed |
| 1 | tablespoon | Canola oil |
| 1 | Green bell pepper, seeded and diced | |
| 1 | medium | Yellow onion |
| 1 | medium | Zucchini, halved, cut into 1/2 inch slanted slices |
| 2 | cups | Diced eggplant |
| 12 | Button mushrooms, sliced , (up to 14) | |
| 1 | Celery stalk, sliced | |
| 2 | Cloves garlic, minced , (up to 3) | |
| 28 | ounces | Crushed tomatoes |
| 1½ | tablespoon | Dried parsley or 3 tablespoons chopped fresh |
| 2 | teaspoons | Dried oregano |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| Tobasco or other hot sauce, to taste | ||
Directions
Combine the quinoa and 2½ cups water in a medium saucepan. Bring to a simmer and cover. Cook over low heat for 15 to 20 minutes, until all of the water is absorbed.
In a large saucepan heat the oil. Add the green pepper, onion, zucchini, eggplant, mushrooms, celery and garlic. Cook, stirring, over medium heat for 8 to 10 minutes. Stir in the crushed tomatoes, ¼ cup water and seasonings. Cook over low heat for 15 to 20 minutes, stirring occasionally.
When ready to serve, fold in the cooked quinoa and cook for 5 minutes more over low heat, stirring frequently. Pass the Tobasco sauce at the table.
Yield: 4 to 6 servings
Nutritional 350 calories and 7 grams of fat (Courtesy of "Vegetarian Times Vegetarian Entertaining") All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE197 Posted to MC-Recipe Digest V1 #640 by 4paws@... (Shermeyer-Gail) on Jun 09, 1997