Quinoa Vegetable Jambalaya (Hl)
| Yield: | 6 Servings |
| Categories: | Soups |
| 1 1/4 | c | Quinoa, rinsed |
| 1 | tb | Canola oil |
| 1 | Green bell pepper, seeded and diced | |
| 1 | md | Yellow onion |
| 1 | md | Zucchini, halved, cut into 1/2 inch slanted slices |
| 2 | c | Diced eggplant |
| 12 | Button mushrooms, sliced , (up to 14) | |
| 1 | Celery stalk, sliced | |
| 2 | Cloves garlic, minced , (up to 3) | |
| 28 | oz | Crushed tomatoes |
| 1 1/2 | tb | Dried parsley or 3 tablespoons chopped fresh |
| 2 | ts | Dried oregano |
| 1 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| Tobasco or other hot sauce, to taste |
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