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Quinoa Jambalaya

Serves 6 | Prep Time 20 minutes | Cook Time 25 minutes

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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, 6g fat (23% calories from fat), 12g protein, 32g carbohydrate, 12g fiber, 0mg cholesterol, 215mg sodium

Related Recipes

American, Condiments, Good/High Fiber, Good/High Protein, Japanese Food, Main Course, No Sweetener Added, Oils, Quinoa, Tomatoes, Vegan, Whole Grain, Whole Grain

©2016 Eden Foods, Inc.