[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, 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
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.