QUINOA WITH CELERY AND MUSHROOMS
I can just hear someone shouting "Oh, no, not quinoa again," but this is really good. I made it for friends who cannot eat onions or garlic. Looking around for a solution, I found that the freezer had two plastic containers of _Boletus_ mushrooms that I had picked, cooked, and frozen in the summer. If-as is probable-fresh _Boletus_ are not available, use another good mushroom. Even if you don't forage as I do, you will find an expanding selection of flavorful mushrooms in shops-labeled "wild" only to differentiate them from regular mushrooms. They need not be frozen. In fact, they will need to be defrosted if frozen. Don't worry if this makes more than you need. My friends took home the remains, and so will yours.
Provided by Barbara Kafka
Yield Makes about 7 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring the stock to a boil over high heat. Add the quinoa and diced celery, return to a boil, reduce the heat to simmer, cover, and cook for 12 to 14 minutes, and stir in the celery leaves. Season with salt and pepper to taste.
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