Serves: 6 | Prep Time: 20 minutes | Cook Time: 25 minutes
Quinoa Jambalaya


  • 1 tsp Eden Hot Pepper Sesame Oil
  • 1 tsp Eden Toasted Sesame Oil
  • 2 Tbsp organic whole wheat flour
  • 1 medium onion
  • 1 clove garlic, minced
  • 1/2 cup carrots, chopped
  • 1 tsp crushed bay leaves
    or 1 whole bay leaf
  • 1/2 tsp Eden Sea Salt
  • 1 1/4 cup vegetable broth
    or water
  • 1 cup Eden Quinoa, washed and drained
    or Eden Red Quinoa
  • 1 medium green bell pepper, diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup green onion, thinly sliced
  • 4 pieces Eden Dried Tofu, soaked 10 minutes in warm water to cover
  • 14 1/2 ounces Eden Diced Tomatoes w/Green Chilies, drained
  • 1/8 tsp freshly ground black pepper, or to taste


Heat oil in a heavy saucepan. Add flour and stir until a fragrant aroma is released, about 3 minutes. Add onion, garlic, bay leaf and salt. Slowly add water or vegetable broth, stirring constantly. Bring to a boil. Squeeze out water from the dried tofu. Rinse under cold water, squeeze again and cube the tofu. Add all remaining ingredients except the tomatoes and black pepper. Cover, bring to a boil, reduce the flame to medium-low and cook for 20 minutes. Turn off heat, add tomatoes and let sit, covered, for 10 minutes. Add black pepper to taste. Mix well and serve.

Nutritional Information

Per serving - 209 calories, 6 gram fat (23% calories from fat), 12 gram protein, 32 gram carbohydrate, 12 gram fiber, 0 milligram cholesterol, 215 milligram sodium

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