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Quinoa Recipes
> Quinoa Vegetable Jambalaya
1 1/4 cups of Quinoa; rinsed and drained*
2 1/2 cups of vegetable broth
1 tablespoon of vegetable broth for sauteing
1 Green bell pepper, diced
1 medium Zucchini, sliced
2 cups of eggplant, diced
12 - 15 Mushrooms, sliced
1 Stalk celery, chopped
5 Cloves garlic, minced
one 28 ounce can of crushed tomatoes
1/4 cup of water
1 1/2 tablespoons of dried parsley; (or 1/4 cup
2 teaspoons of dried oregano
1 teaspoon of dried thyme
1/2 teaspoon of salt or to taste
1/2 teaspoon of freshly ground black pepper
Hot pepper to taste
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 15-20 minutes. Set aside.
In a large saucepan heat the tablespoon of broth and saute peppers,
onion, zucchini, eggplant, mushrooms, celery, and garlic. Cook over
medium heat, stirring frequently. Stir in remaining ingredients
except quinoa, and cook over low heat for 15-20 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. *Its 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 on May
30, 1998
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