QUINOA WITH WILD MUSHROOMS AND MIXED SQUASHES

Quinoa with Wild Mushrooms and Mixed Squashes image

Yield serves 4 to 6

Number Of Ingredients 13

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
1/4 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 dried oregano, or more to taste
1/2 teaspoon ground cumin, or more to taste
Salt and freshly ground pepper to taste

Steps:

Combine the quinoa 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 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. Season with salt and pepper, then serve at once.
Salads with a little sweetness provide a nice balance to this dish. Try Mixed Greens with Sprouts, Apple, and Daikon (page 179), Fruitful Red Slaw (page 177), or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). To boost the protein content of the meal, serve with Garlic and Lemon Beans (page 110).
You can also complete this meal simply with sautéed vegan sausage links (my favorite, as I've mentioned several times, is Tofurky brand) and a salad of greens and tomatoes.
Calories: 251
Total Fat: 6g
Protein: 9g
Carbohydrates: 39g
Fiber: 5g
Sodium: 200mg