QUINOA JAMBALAYA 1 tablespoon EDEN Hot Pepper Sesame Oil 1 tablespoon organic whole wheat flour 1 medium onion, diced 1 clove garlic, minced 1-28 oz can EDEN Crushed Tomatoes 1 bay leaf 1/2 tablespoon dried thyme or 2 tablespoons fresh thyme, minced 3/4 teaspoon LIMA sea salt 3/4 cup water or stock 1 cup EDEN Quinoa, rinsed 1 green pepper, diced 1/2 cup parsley, chopped 2 green onions, thinly sliced 1/2 pound small or medium shrimp, shelled (optional) 1-14.5oz can EDEN Diced Tomatoes with Green Chilies, drained black pepper to taste Heat oil in a heavy saucepan. Add flour and stir until a fragrant aroma is released (3 minutes). Add onion, garlic, tomatoes, bay leaf, thyme and salt. Mix and simmer, covered 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. Cover and cook additional 3-5 minutes. Turn heat off, add diced tomatoes with green chilies and let sit covered for 10 minutes. Add pepper. Mix well. Serve.