February 2, 2006
Quinoa Veggie Jambalaya

[First of all, thanks, chefs, for letting me join the party. Long time reader, first time writer here. And now on to the recipe...]

Quinoa Veggie Jambalaya

Quinoa, an Andean staple, previously featured in this nontraditional TMC recipe, is a nice alternative to rice and especially good for vegetarians to incorporate into their diet due to its high protein content. Simply put, itís flat-out supergood for you.

While you may argue that this is a far cry from being down on the bayou, you canít dispute that itís a healthy, filling, and (most importantly) tasty dinner.

Quinoa Veggie Jambalaya

1 ¼ cup quinoa
1 T canola oil
1 green bell pepper, diced
1 medium onion
1 zucchini halved and cut into 1/2 slices
2 cups eggplant
12 button mushrooms, sliced
1 celery stalk, sliced
2 cloves garlic, minced
28 oz. crushed tomatoes
1 ½ T dried parsley (or 3 T chopped fresh)
2 t dried oregano
1 t dried thyme
½ t salt
½ t black pepper

Combine the quinoa and 2 ½ 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, ¼ 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 Tabasco sauce and salt at the table. I like to serve it up with a cold beer and some Louis Prima.

Easily feeds 4 adults

Variations:
Once I substituted baby corn for celery (no celery at the store that day) and it was quite good.

Iíve had this file on my computer for a while and I have a note that says Courtesy of Vegetarian Times Vegetarian Entertaining. So if you hate it, complain to them.

Posted by Justin in BogotŠ at February 2, 2006 8:28 AM | TrackBack Print-friendly version
Comments

Justin, I'm very glad you were able to join the crew.

I heard compliments on this dish from someone who also complained that on a recent visit, you guys filled him up with mojitos at high altitude and then wouldn't let him dance.

He seemed to think this dish almost made up for that.

Posted by barrett on February 2, 2006 at 9:20 AM

Welcome! Sounds like a fantastic dish...though mojitos sound even better...

; )

Posted by Meg in Paris on February 2, 2006 at 9:28 AM

Now it's really Too Many Chefs around here...rather than Two Many Chefs!

Posted by David on February 2, 2006 at 9:54 AM

David, stay tuned - you may see another (return) chef posting soon.

Posted by barrett on February 2, 2006 at 9:59 AM

Barrett, did that someone say that with alcohol and a lack of oxygen, he was bound to reinjure himself and in fact it was he who requested said restraint?

Posted by Justin on February 2, 2006 at 10:10 AM

Why no, no he didn't. Of course he was under the influence of the mojitos at the time, so I'm sure it just slipped his mind...

Posted by barrett on February 2, 2006 at 10:17 AM

You know, all this talk about mojitos is making me think maybe we should take our lime discussion to the pages of TMC in a future post...

Posted by Justin on February 2, 2006 at 10:31 AM

Sounds like a meal worth trying! How is quinoa packaged and where should I look for it in the grocery store?

Posted by Monica on February 2, 2006 at 10:36 AM

Monica - I find it in bulk-food sections or in Chicago at Sherwyn's on Diversey near Clark.

Justin - I think you have your next post! (But remind me - you put the lime IN the coconut and THEN shake it all up?)

Posted by barrett on February 2, 2006 at 11:19 AM

1) The oxygen-deprived mojitofied person in question has no recollection of ever requesting restraint-of-dance.

2) If I've told Mr. Fisher once, I've told him a thousand times: this dish should clearly be called "Quinoambalaya".

Posted by Sweth on February 3, 2006 at 7:24 AM

Add also, coriander (cilantro), tarragon, turmeric, piece of parsnip, wild/basmati brown rice; slow cook in slow-cooker/crockpot. Soooo delicious!

Posted by Rainbow on February 13, 2006 at 6:02 PM
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