Quinoa Jambalaya
1tsp. hot pepper sesame oil
1tbsp. Organic whole wheat flour
1 medium onion, diced
1 clove garlic, minced
1 can (28oz.) organic crushed tomatoes
1 bay leaf
½tbsp. dried thyme or 2tbsp. minced fresh thyme
¾tsp. sea salt
¾ cup water or stock
1 cup organic quinoa, rinsed
1 green pepper, diced 1 cup chopped celery
2 green onions, thinly sliced
½ lb. small or medium shelled shrimp (optional)
1 can (14.5oz.) organic diced tomatoes with green
chilies, drained
Black pepper to taste
Directions
Heat oil in a heavy sauce pan. Add flour and stir until a fragrant aroma is released (3 minutes). Add onion, garlic, tomatoes , bay leaf, thyme, and salt. Mix and simmer, cov- ered for 10 minutes. Add water or stock. Bring to boil. Add quinoa, green pepper, parsley, celery, and green onion. Cover and cook on medium heat for 20 minutes. Add shrimp if desired. Cover and cook additional 3-5 minutes. Turn off heat, add tomatoes and let sit covered for 10 minutes. Add black pepper. Mix well. Serve. (4-6 servings)