Vegan Quinoa Jambalaya

• 3 cloves Garlic, Minced
• 1 Onion, Chopped
• 1 Carrot, Chopped
• 4 Ribs Celery, Chopped
• 1 Jalapeno, Chopped
• 2 Bell Peppers, Chopped
• 2 Vegan Sausages, Sliced
• 6 Small Tomatoes, Chopped
• 1/2 cups Quinoa
• 1-1/2 cup Vegetable Broth
• 3 Tablespoons Tomato Paste
• 1 Tablespoon Paprika
• 1/4 cups Parsley, Chopped
• 1 Tablespoon Fresh Oregano, Chopped
• 1 Tablespoon Fresh Thyme, Chopped
• Salt And Pepper, to taste
• 1 cup Spinach

1. Heat a large pot over high heat. Add garlic, onion, carrot, celery, and a splash of water. Cook until onions become translucent, about 5 minutes. Add more water as needed to prevent veggies from sticking to the pan.
2. Add jalapeno, bell pepper, and vegan sausages, and cook for 2 minutes. Add tomatoes, quinoa, vegetable brot, tomato paste, paprika, herbs, and a dash of salt and pepper. Cover and bring to a boil, then simmer until quinoa is fully cooked, about 20 minutes.
3. Once quinoa is fully cooked, turn off heat and add spinach, letting it wilt in the remaining heat with the lid on. Add more salt and pepper as needed.

garlic, onion, carrot, celery, bell peppers, vegan, tomatoes, quinoa, vegetable broth, tomato paste, paprika, ubc, fresh oregano, fresh thyme, salt, spinach

Taken from tastykitchen.com/recipes/soups/vegan-quinoa-jambalaya-2/ (may not work)