Quinoa Vegetable Jambalaya

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Quinoa Vegetable Jambalaya

 

1 1/4 cups quinoa, rinsed and drained

2 1/2 cups chicken-style broth (vegan)

1 Tbsp. additional broth for sauteing

1 green bell pepper, diced

1 zucchini, medium, sliced

2 cups eggplant, diced

12 - 15 mushrooms, sliced

1 stalk celery, chopped

5 garlic cloves, inced

1 - 28 oz. can tomatoes, crushed

1/4 cup water

1 1/2 Tbsp. dried parsley (or 1/4 cup fresh)

2 tsp. dried oregano (or 2 Tbsp. fresh)

1 tsp. dried thyme (or 1 Tbsp. fresh)

1/2 tsp. salt

Hot sauce to taste (optional)

 

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, zucchini, 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.