Free Recipe Quinoa Vegetable Jambalaya (Hl)

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Quinoa Vegetable Jambalaya (Hl) Recipe

1-1/4 c Quinoa, rinsed
1 tb Canola oil
1 Green bell pepper, seeded
-and diced
1 md Yellow onion
1 md Zucchini, halved, cut into
-1/2 inch slanted slices
2 c Diced eggplant
12 Button mushrooms, sliced ,
-(up to 14)
1 Celery stalk, sliced
2 Cloves garlic, minced , (up
-to 3)
28 oz Crushed tomatoes
1-1/2 tb Dried parsley or 3
-tablespoons chopped fresh
2 ts Dried oregano
1 ts Dried thyme
1/2 ts Salt
1/2 ts Black pepper
Tobasco or other hot sauce,
-to taste

Quinoa Vegetable Jambalaya (Hl) Preparation

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 ) 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@netrax.net (Shermeyer-Gail) on Jun 09, 1997

Cooking Temperature:

Recipe Serves: 6

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