Recipe - Quinoa Vegetable Jambalaya (Hl)

1 One fourth cup Quinoa, rinsed
1 tablespoon Canola oil
1 Green bell pepper, seeded
and minced
1 md Yellow onion
1 md Zucchini, halved, cut into
One half inch slanted slices
2 cup Diced eggplant
12 Button mushrooms, cut or sliced up ,
(up to 14)
1 Celery stalk, cut or sliced up
2 Cloves garlic, minced , (up
to 3)
28 ounce Crushed tomatoes
1 One half tablespoon Dried parsley or 3
tablespoons chopped fresh
2 teaspoon Dried oregano
1 teaspoon Dried thyme
One half teaspoon Salt
One half teaspoon Black pepper
Tobasco or other hot sauce,
to taste

Combine the quinoa and 2 One half 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, One fourth 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 MCRecipe Digest
V1 #640 by 4paws@netrax.net (ShermeyerGail) on Jun 09, 1997