Quinoa Jambalaya
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
whole-wheat flour
|
|
| 1 | medium |
onions
diced |
|
| 1 | each |
garlic cloves
|
|
| 28 | ounces |
tomatoes
crushed |
|
| 1 | each |
bay leaves
|
*
|
| ½ | tablespoon |
thyme
|
*
|
| ¾ | teaspoon |
sea salt
|
|
| ¾ | cup |
water
|
|
| 1 | cup |
quinoa
|
|
| 1 | each |
green bell peppers
diced |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | cup |
celery
chopped |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 1 | x |
shrimp
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sesame oil
|
|
| 15 | ml |
whole-wheat flour
|
|
| 1 | medium |
onions
diced |
|
| 1 | each |
garlic cloves
|
|
| 809.2 | ml/g |
tomatoes
crushed |
|
| 1 | each |
bay leaves
|
*
|
| 7.5 | ml |
thyme
|
*
|
| 3.8 | ml |
sea salt
|
|
| 177 | ml |
water
|
|
| 237 | ml |
quinoa
|
|
| 1 | each |
green bell peppers
diced |
|
| 118 | ml |
parsley leaves
chopped |
|
| 237 | ml |
celery
chopped |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 1 | x |
shrimp
|
*
|
Directions
Heat oil in a heavy saucepan.
Add flour and stir until a frangrant aroma is released (3 minutes).
Add onion, garlic, tomatoes, bay leaf, thyme and salt.
Mix and simmer, covered for 10 minutes. Add water to stock.
Bring to boil.
Add quinoa, green pepper, parsley, celery, and green onion.
Cover and cook another 3 to 5 minutes longer.
Turn heat off and let sit covered for 10 minutes.
