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Christian Vegetarian Association Presents:
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Quinoa with Wild Mushrooms and Mixed Squashes
(www.vegkitchen.com)Serves: 4 to 6
Ingredients
1 cup raw quinoa, rinsed in a fine sieve
1 vegetable bouillon cube
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup dry white wine, optional
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
6 to 8 ounces crimini or baby bella mushrooms, sliced
2 to 3 tablespoons chopped fresh parsley or cilantro
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Stir in the quinoa and simmer gently until the water is absorbed, about 15 minutes.
Directions
- Heat the oil in the skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.
- Add the wine, squashes, mushrooms and chilies, and sauté over medium-high heat until the squashes are touched with golden spots.
- Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer.
Serve at once.
Your question and comments are welcome
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