*  Exported from  MasterCook  *
 
                      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
 --------  ------------  --------------------------------
    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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