*** Quinoa Paella / Jambalaya

• 2 cups quinoa
• 1 red onion, chopped
• 2 cloves garlic, crushed
• Creole seasoning (lots to taste)
• 3 cups fat-free chicken broth
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 large jalapeno
• 4oz mushrooms, sliced
• 1 cup green peas or other vegetables
• Olive oil
• Lime
• Salt
• Pepper

In a pot, warm some olive oil. Saute the onions, garlic, and mushroom.

Add the peppers. Continue cooking for about 2 minutes.

Add the quinoa and fry for a few minutes to toast the quinoa.

Stir in the spices and peas. Add the vegetable broth and bring to a boil.

Reduce heat to a simmer uncovered and cook for 20 minutes, stirring occasionally.

Serve with lime, squeeze the juice over the quinoa.