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Quinoa Vegetable Jambalaya (Hl)
Recipe By : TVFN: RECIPE FOR HEALTH SHOW #RHE197
Serving Size : 6 Preparation Time :0:00
Categories : Soup-ss
Amount Measure Ingredient -- Preparation Method
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1 1/4 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
1 1/2 tablespoon dried parsley
--or 3 tablespoons chopped fresh
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
tobasco or other hot sauce -- to taste
Combine the quinoa and 2 1/2 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, 1/4 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")
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