Quinoa with Wild Mushroom and Mixed Squash
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
1/2 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 ground cumin, or more to taste
Salt and freshly ground pepper to taste
- Combine the quiona 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.
- Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.
- Add the wine, if using, the squashes, and mushrooms and sauté over medium-high heat until the squashes are touched with golden
- 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.
Makes 4 to 6 servings.
Source: Vegan Express by Nava Atlas (Broadway Books)
Graduate of The Culinary Institute of America
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