Quinoa Vegetable Jambalaya (hl)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Vegetarian | Soup-ss | 6 | Servings |
INGREDIENTS
| 1 1/4 | c | Quinoa, rinsed |
| 1 | T | Canola oil |
| 1 | Green bell pepper, seeded | |
| and diced | ||
| 1 | Yellow onion | |
| 1 | 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 | T | Dried parsley or 3 |
| tablespoons chopped fresh | ||
| 2 | t | Dried oregano |
| 1 | t | Dried thyme |
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| Tobasco or other hot sauce | ||
| to taste |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 395.6mg
Potassium: 677.6mg
Carbohydrates: 33g
Fiber: 5.9g
Sugar: 5.7g
Protein: 7.1g