| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Vegetarian |
Soup-ss |
6 |
Servings |
INGREDIENTS
| 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 |
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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