Quinoa Vegetable Jambalaya
| Yield: | 1 Servings |
| Categories: |
| 1 1/4 | c | Quinoa; rinsed and drained* |
| 2 1/2 | c | Vegetable broth |
| 1 | tb | Vegt broth for sauteing |
| 1 | Green bell pepper; diced | |
| 1 | md | Zucchini; sliced |
| 2 | c | Eggplant; diced |
| 12 | Mushrooms; sliced, up to 15 | |
| 1 | Stalk celery; chopped | |
| 5 | Cloves garlic; minced | |
| 1 | cn | (28 oz) crushed tomatoes |
| 1/4 | c | Water |
| 1 1/2 | tb | Dried parsley; (or 1/4 cup chopped fresh) |
| 2 | ts | Dried oregano; (or 2 Tablespoons fresh chopped) |
| 1 | ts | Dried thyme; (or 1 tablespoon chopped fresh) |
| 1/2 | ts | Salt or to taste |
| 1/2 | ts | Freshly ground black pepper or to taste |
| Hot pepper to taste; ( I used lots!) |
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