Quinoa Vegetable Jambalaya
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 1
- 1/2 ts black pepper freshly ground
- 1/4 c water
- 5 garlic minced
- 1/2 ts salt or to taste
- 2 c eggplant; diced
- hot pepper to taste; ( i
- 12 mushrooms; sliced, up to 15
- 1 md zucchini; sliced
- 1 1/2 tb dried parsley; (or 1/4 cup
- 1 stalk celery; chopped
- 2 1/2 c vegetable broth
- 1 cn (28 oz) crushed tomatoes
- 1 1/4 c quinoa; rinsed and drained*
- 1 green bell pepper; diced
- 2 ts dried oregano; (or 2
- 1 tb vegt broth for sauteing
- 1 ts dried thyme; (or 1
- Carbohydrate 93.4611871445397 g
- Cholesterol 0 mg
- Fat 0.129521623480637 g
- Fiber 0.67847480044324 g
- Protein 1.3270844506737 g
- Saturated Fat 0.0272519089795534 g
- Serving Size 1 1 Serving (6809g)
- Sodium 28192.3306651983 mg
- Sugar 92.7827123440965 g
- Trans Fat 0.0302480702911524 g
- Calories 369 calories
I adapted this is from Vegetarian Times Vegetarian Entertaining. It is pretty mild tasting, so if you like things a little more spicy, just add some hot pepper sauce. I added a lot! Combine quinoa and broth in a saucepan and bring to a simmer and cover. Cook over low heat until all the water is absorbed about 15-20 minutes. Set aside. In a large saucepan heat the tablespoon of broth and saute peppers, onion, zucchin, eggplant, mushrooms, celery, and garlic. Cook over medium heat, stirring frequently. Stir in remaining ingredients except quinoa, and cook over low heat for 15-20 minutes. stirring occasionally. When ready to serve, fold in cooked quinoa and cook for 5 minutes over low heat, stirring frequently. P{ass the hot pepper sauce at the table. *Its very important to rinse the quinoa thoroughly, because otherwise it will be very, very bitter! Actually it is quite disgusting otherwise. Posted to fatfree digest by <JBennicoff@aol.com> on May 30, 1998
