Slow Cooker Quinoa Jambalaya with Tofu

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Water

  Plain, clean water

  3 cup or 710g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Vegetable Broth

  From bouillons. Low sodium

  1 tbsp or 15g

• Smoked Paprika

  McCormick Gourmet

  ½ tsp or 1g

• Quinoa

  Uncooked

  ½ cup or 85g

• Parmesan cheese

  Shredded

  3 tbsp or 15g

Directions

1. Combine all ingredients except the quinoa in an oiled slow cooker. Cook on low for 6 to 10 hours.
2. 1 to 2 hours before serving, switch the slow cooker to high and add the quinoa. Cook until the quinoa's white tails appear. Season with salt to taste and enjoy.