Quinoa Jambalaya
Serves 6 | Prep Time 20 minutes | Cook Time 25 minutes
Ingredients
• 1 tsp Eden Hot Pepper Sesame Oil
• 1 tsp Eden Toasted Sesame Oil
or Eden Black Sesame Oil
• 2 Tbsp Eden Soft White Pastry Wheat Whole Grain Organic Flour
• 1 medium onion, diced
• 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
• 2 tsp minced jalapeno
• 4 pieces Eden Dried Tofu, soaked 10 minutes in warm water to cover
• 1 1/2 cups organic tomatoes, diced
• 1/8 tsp Eden Black Pepper
Directions
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 heat 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: 200 calories, 5g fat (24% calories from fat), 9g protein, 30g carbohydrate, 5g fiber, 0mg cholesterol, 442mg sodium