Recipe - Quinoa Leek Casserole

1 tablespoon Eden Hot Pepper Sesame Oil
1 tablespoon Organic whole wheat flour
1 md Onion; minced
1 Garlic clove; minced
28 ounce Canned Eden Crushed Tomatoes
1 Bay leaf
One half tablespoon Dried thyme; OR...
2 tablespoon Fresh thyme, minced
Three fourths teaspoon Lima sea salt
Three fourths cup Water OR stock
1 cup Eden Quinoa; rinsed
1 Green pepper; minced
One half cup Parsley, chopped
1 cup Celery; chopped
2 Green onions; thinly cut or sliced up
One half pound Sm. OR Md. Shrimp (optional)
shelled
Black pepper to taste

Heat oil in a heavy saucepan. Add flour and stir until a frangrant aroma
is released (3 minutes). Add onion, garlic, tomatoes, bay leaf, thyme and
salt. Mix and simmer, covered for 10 minutes. Add water to stock. Bring
to boil. Add quinoa, green pepper, parsley, celery, and green onion.
Cover and cook another 35 minutes longer. Turn heat off and let sit
covered for 10 minutes. Add pepper. Mix well. Serve.

Prep Time: 10 min. * Cooking Time: 45 min. * Yield: 46 servings

Copyright 1994 Eden Foods, Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip