Recipe By: Adapted by Susan Voisin
Serving Size: 6

I found this recipe yesterday doing a google.com search for eggplant, zucchini and quinoa–the ingredients I had on hand.  Anyway, I added some ingredients and took away the oil and made it last night. It made a good bit, and it was very good and filling.

1 1/4 cup quinoa — rinsed
1 green bell pepper — seeded and diced
1 medium yellow onion
1 medium zucchini — halved and sliced
2 cups eggplant — diced
12 button mushrooms — sliced
1 stalk celery — sliced
2 cloves garlic — minced
10 ounces cannelini beans, cooked
28 ounces crushed tomatoes
1 1/2 tablespoon dried parsley — or 3 tablespoons chopped fresh
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne 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 non-stick saucepan, heat the 3 tablespoons water. Add the green pepper, onion, zucchini, eggplant, mushrooms, celery and garlic. Cover and cook, stirring occasionally, over medium heat for 8 to 10 minutes. Stir in the cannelini beans, 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.

Per serving: 304 Calories (kcal); 3g Total Fat; (8% calories from fat); 15g Protein; 60g Carbohydrate; 0mg Cholesterol; 556mg Sodium

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