Southern-Style Vegan Creole Gumbo with Cajun Okra & Quinoa

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. 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. 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. 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. 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. 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. 6

   Garnish with fresh parsley before serving.