Quinoa Jambalaya

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 200 g tofu, diced
  • 1 tablespoon soy sauce
  • 1 onion (s), red, diced
  • 1 green pepper (s), diced
  • 2 stalks celery, diced
  • 100 g mushrooms, thin slices
  • 1 clove garlic, crushed
  • 100 g spinach, chopped
  • 1 teaspoon basil
  • 0.5 teaspoon ½ thyme
  • 200 g quinoa
  • 1 small Can tomato (s)
  • 200 ml vegetable stock
  • Bay leaf
  • salt and pepper
Quinoa Jambalaya
Quinoa Jambalaya

Instructions

  1. Rinse the quinoa thoroughly.
  2. Fry the tofu in oil until crispy brown. Add soy sauce and fry for another minute. Remove the tofu from the pan and drain on kitchen paper.
  3. In the same pan, sauté the onion, then add the paprika, celery and mushrooms and sauté. Add spinach, garlic, basil and thyme and fry briefly. Add the quinoa, tomatoes, vegetable stock and bay leaf and cook covered for 15-20 minutes until the liquid is absorbed. Remove the bay leaf. Fold in the tofu and heat briefly. To taste.

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