Friday, October 6, 2006
Quinoa with Wild Mushrooms and Mixed Squashes
Copyright: Vegan Express
1 cup quinoa, rinsed in a fine sieve
1 natural, salt-free vegetable bouillon cube
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup dry white wine or water
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
6 to 8 ounces cremini or baby bella mushrooms, sliced
1/4 cup chopped fresh parsley or cilantro, or more to taste
1/2 teaspoon dried oregano, or more to taste
1/2 teaspoon ground cumin, or more to taste
Salt and freshly ground pepper to taste
1. Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Cover and simmer gently until the water is absorbed, about 15 minutes.
2. Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and saute over medium heat until translucent.
3. Add the wine, if using, the squashes, and mushrooms, and saute over medium-high heat until the squashes are touched with golden spots.
4. Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Season with salt and pepper, then serve at once.