Quinoa Vegetable Jambalaya
Recipe By : Adapted by Susan Voisin
Serving Size : 6
I found this recipe yesterday doing a google.com search for eggplant,
zucchini and quinoa--the ingredients I had on hand. (If you didn't know it,
that's a good way to find recipes, though you do have to look past a lot of
pages that aren't recipes.) Anyway, I added some ingredients and took away the
oil and made it last night. It made a good bit, and it was very good and
filling.
1 1/4 cup quinoa -- rinsed
1 green bell pepper -- seeded and diced
1 medium yellow onion
1 medium zucchini -- halved and sliced
2 cups eggplant -- diced
12 button mushrooms -- sliced
1 stalk celery -- sliced
2 cloves garlic -- minced
10 ounces cannelini beans, cooked
28 ounces crushed tomatoes
1 1/2 tablespoon dried parsley -- or 3 tablespoons chopped fresh
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
tabasco 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 non-stick saucepan, heat the 3 tablespoons water. Add the green
pepper, onion, zucchini, eggplant, mushrooms, celery and garlic. Cover and cook,
stirring occasionally, over medium heat for 8 to 10 minutes. Stir in the
cannelini beans, 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 Tabasco sauce at the table.
Per serving: 304 Calories (kcal); 3g Total Fat; (8% calories from fat); 15g
Protein; 60g Carbohydrate; 0mg Cholesterol; 556mg Sodium
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