^[1]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 ^[2]. Photo from Plants for Human Health Institute. ^[3]

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,
  bite-sized pieces
• 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.

• Here are more of VegKitchen’s Vegan Dinner Recipes ^[4] and more Main Dishes Featuring Grains and/or Beans ^[5].
  Mushroom lovers, rejoice! Here are more mushroom recipes ^[6] for you.
• Here are more quinoa recipes.  ^[7]