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!
Quinoa Vegetable Jambalaya
1-1/4 cups quinoa, rinsed and drained*
2-1/2 cups vegetable broth
1 tablespoon vegt broth for sauteing
1 green bell pepper, diced
1 medium zucchini, sliced
2 cups eggplant, diced
12-15 mushrooms, sliced
1 stalk celery, chopped
5 cloves garlic, minced
one 28 oz can crushed tomatoes
1/4 cup water
1-1/2 tablespoons dried parsley (or 1/4 cup chopped fresh)
2 teaspoons dried oregano (or 2 Tablespoons fresh chopped)
1 teaspoon dried thyme (or 1 tablespoon chopped fresh)
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
hot pepper to taste ( I used lots!)
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,
zucchin, 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.
*It's very important to rinse the quinoa thoroughly, because otherwise it will
be very, very bitter! Actually it is quite disgusting otherwise.
I hope you enjoy this hearty dish!!
Jan Bennicoff
------------------------------