Gluten-Free Baked Vegetable Jambalaya Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring a medley of vegetables, rice, and spices, baked to perfection for a satisfying meal.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Yellow/White Onion 1kg
• 1kg 1kg Green Pepper
• 100 G Jumbo Garlic 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 50G Picard Chopped Flat Parsley
• - Forest Whole Foods Organic White Quinoa
• - Potts Vegetable Stock Can
• 60G Terre Exotique Smoked Paprika, 60G
• - Mccormick Cumin Powder
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 180G La Favorita Tomato Sauce With Capers, 180G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil, then sauté 1 diced onion, 1 diced green pepper, and 2 minced cloves of garlic until softened, about 5 minutes.
3. 3. Stir in 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and a pinch of salt, cooking for another minute to toast the spices.
4. 4. Add 1 cup of diced tomatoes and 1/2 cup of tomato sauce to the skillet. Stir well and let it simmer for 5 minutes.
5. 5. In a large casserole dish, combine the sautéed vegetable mixture with 2/3 cup of uncooked quinoa and 1 1/2 cups of vegetable stock. Mix thoroughly.
6. 6. Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
7. 7. Remove the foil, stir the mixture, and bake uncovered for an additional 10-15 minutes, or until the quinoa is fully cooked and the liquid is absorbed.
8. 8. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.