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Christian Vegetarian Association Presents:
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Quinoa with Wild Mushrooms and Mixed Squashes

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 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

2 to 3 tablespoons chopped fresh parsley or cilantro

1/2 teaspoon dried oregano

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 simmer. Stir in the quinoa and simmer gently until the water is absorbed, about 15 minutes.


- 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 chilies, 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.

Your question and comments are welcome

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