Recipe for Quinoa Vegetable Jambalaya (Hl) 
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Yield:
4
Ingredients:
Amount Ingredient
1/4 cup quinoa rinsed
1 tbl canola oil
1 x green bell pepper seeded and diced
1 med yellow onion
1 med zucchini halved and cut into 1/2 inch slanted slices
2 cup eggplant diced
12 x button mushrooms sliced (12 to 14)
1 x celery stalk sliced
2 x cloves garlic minced (2 to 3)
1 can crushed tomatoes (28 ounce)
1/2 tbl dried parsley or 3 tablespoons chopped fresh
2 tsp dried oregano
1 tsp dried thyme
1/2 tsp salt and pepper
Instructions:
Instructions: Combine the quinoa and 2 1/2 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, 1/4 c 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 at the table.

Yield: 4 to 6 servings

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