Print this recipe
Submitted by: Courtney
For a delicious fall meal, serve this with sautéed soy sausage links and a salad of mixed baby greens and tomatoes.
1 cup raw quinoa
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup dry white wine
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
6 to 8 ounces crimini or baby bella mushrooms, sliced
1 or 2 fresh green chiles, seeded and minced, or one 4-ounce can mild green chiles
2 to 3 tablespoons chopped fresh parsley or cilantro
1/2 teaspoon each: dried oregano, ground cumin
Salt and freshly ground pepper to taste
If desired, toast the quinoa in a large, dry skillet until it smells nutty, about 5 minutes. In the meantime, bring 2 cups water water simmer in a medium saucepan. Stir in the quinoa and simmer gently until the water is absorbed, about 15 minutes.
Heat the skillet, or if you prefer, use a stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent in water or broth. Add the wine, squashes, mushrooms and chiles, and saute over medium-high heat until the squashes are touched with golden spots.
Stir in the cooked quinoa along with the herbs and seasonings. Cook over very low heat, stirring frequently, for 5 minutes more. Serve at once.
Serves 4 to 6
From the Fatfree Vegan Email List archives
