Serves: 4 to 6
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.
- 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
Serve at once.
Your question and comments are welcome