Yield: 6 Servings
|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||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