*  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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