Quinoa with Mixed Squashes and Mushrooms
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. Adapted from Vegan Express.
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 pound or so mixed summer squashes of your choice
(zucchini, yellow squash, pattypan, etc.), cut into thin,
- 6 to 8 ounces shiitake, cremini, or baby bella mushrooms,
or a combination, stemmed and sliced
- 1 to 2 small fresh hot chilis, seeded and minced, optional
- 1/4 cup chopped fresh parsley, or more, to taste
- 1/2 teaspoon dried oregano, or 1 tablespoon fresh
- 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 gentle boil. Lower the heat and simmer gently until the water is absorbed, about 15 minutes. If you’d like a more tender grain, add another 1/2 cup water and cook until absorbed.
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 optional chili, 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.