Southern-Style Vegan Creole Gumbo with Cajun Okra & Quinoa

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 large onion, chopped
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup okra, sliced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup fresh spinach, chopped
• 1 tbsp Creole seasoning
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley, for garnish

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer and drain well. In a medium saucepan, combine the quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the quinoa is tender and has absorbed all the liquid. Fluff with a fork and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion, green bell pepper, and celery, sautéing for about 5 minutes or until the vegetables are softened.
3. Stir in garlic, okra, Creole seasoning, Cajun seasoning, smoked paprika, salt, and black pepper, cooking for another 2 3 minutes to let the flavors meld.
4. Add diced tomatoes and tomato sauce to the pot. Bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes, or until the okra is tender.
5. Stir in the cooked quinoa and fresh spinach, cooking for another 2 3 minutes to allow the flavors to meld together. Taste and adjust seasonings as needed. Remove from heat.
6. Garnish with fresh parsley before serving.

Chef’s Insight

The combination of Creole and Cajun spices gives this dish a perfect balance of heat and flavor.

Notes

To emphasize the vibrant colors and textures of this dish, use different colored quinoa and vegetables.