Quinoa with Mixed Squashes and Mushrooms
Earthy and hearty, this combination of quinoa, tender squashed and mushrooms can be served any time of year. Serve with Avocado and Pinto Bean Salad or a big colorful salad to which you add your favorite beans. and some stone-ground tortilla chips. Photos by Rachael Braun.
Serves: 4 to 6
- 1 cup raw quinoa, any color, or a combination, 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 bite-sized pieces
- 6 to 8 ounces shiitake, cremini (baby bella), or portabella mushrooms,
or a combination, cleaned, stemmed, and sliced
- 1 to 2 small fresh hot chili peppers, seeded and minced, optional
- 1/4 cup chopped fresh parsley or cilantro, 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 a 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 peppers, 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.
Nutritional Information: 193.8 calories; 4.8g fat; 292.2mg sodium; 498.2mg potassium; 30.6g carbs; 5.1g fiber; 3.4g sugar; 8g protein