Recipe - Quinoa Vegetable Jambalaya

1 One fourth cup Quinoa; rinsed and drained*
2 One half cup Vegetable broth
1 tablespoon Vegt broth for sauteing
1 Green bell pepper; minced
1 md Zucchini; cut or sliced up
2 cup Eggplant; minced
12 Mushrooms; cut or sliced up , up to 15
1 Stalk celery; chopped
5 Cloves garlic; minced
1 cn (28 oz) crushed tomatoes
One fourth cup Water
1 One half tablespoon Dried parsley; (or One fourth cup
chopped fresh)
2 teaspoon Dried oregano; (or 2
Tablespoons fresh chopped)
1 teaspoon Dried thyme; (or 1
tablespoon chopped fresh)
One half teaspoon Salt or to taste
One half teaspoon Freshly ground black pepper
or to taste
Hot pepper to taste; ( I
used lots!)

I adapted this is from Vegetarian Times Vegetarian Entertaining. It is
pretty mild tasting, so if you like things a little more spicy, just add
some hot pepper sauce. I added a lot!

Combine quinoa and broth in a saucepan and bring to a simmer and cover.
Cook over low heat until all the water is absorbed about 1520 minutes. Set
aside.

In a large saucepan heat the tablespoon of broth and saute peppers, onion,
zucchin, eggplant, mushrooms, celery, and garlic. Cook over medium heat,
stirring frequently. Stir in remaining ingredients except quinoa, and cook
over low heat for 1520 minutes. stirring occasionally. When ready to
serve, fold in cooked quinoa and cook for 5 minutes over low heat, stirring
frequently. P{ass the hot pepper sauce at the table.

*It's very important to rinse the quinoa thoroughly, because otherwise it
will be very, very bitter! Actually it is quite disgusting otherwise.
Posted to fatfree digest by JBennicoff@aol.com on May 30, 1998