Serves: 4 to 6
Quinoa with Wild Mushrooms and Mixed Squashes

Earthy and hearty, this kind of grain-and-mushroom dish appeals to me most in the fall, though it can be served any time of year.

  * 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 longer. Serve at once.

Thank you Vegan Express