Recipe By : TVFN: Recipe For Health Show #RHE197
Serving Size : 6 Preparation Time :0:00
Categories : Soup-ss
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup quinoa -- rinsed
1 tablespoon canola oil
1 green bell pepper -- seeded and diced
1 medium yellow onion
1 medium zucchini -- halved,
-cut into 1/2 inch slanted slices
2 cups diced eggplant
12 button mushrooms -- sliced, up to 14
1 celery stalk -- sliced
2 cloves garlic -- minced, up to 3
28 ounces crushed tomatoes
1 1/2 tablespoon dried parsley,
-or 3 tablespoons chopped fresh
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
tabasco or other hot sauce -- to taste
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 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 at
the table.
Yield: 4 to 6 servings
Nutritional 350 calories and 7 grams of fat
(Courtesy of "Vegetarian Times Vegetarian Entertaining")
