Quinoa vegetable jambalaya (hl)

Yield: 6 Servings

Measure Ingredient
1¼ cup Quinoa, rinsed
1 tablespoon Canola oil
1 \N 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 \N Button mushrooms, sliced , (up to 14)
1 \N Celery stalk, sliced
2 \N 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
\N \N Tobasco or other hot sauce, to taste

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

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