- uncooked quinoa, rinsed well 1 cup
- chicken or vegetable broth (I’ve tried it with both) 1 1/2 cups
- olive oil 1 Tbsp
- celery, diced 1/2 cup
- carrots, diced 1/2 cup
- package of crimini mushrooms, sliced 1-8 oz.
- salt and pepper to taste
- cumin 1/2 tsp.
- tumeric 1/2 tsp.
- chili powder 1/2 tsp.
- garlic powder 1/2 tsp.
Cook rinsed quinoa in broth according to package directions.
In a pan, heat oil, sauté onions until soft. Add celery and carrots and add salt, pepper, cumin, turmeric, chili powder and garlic powder. Saute for about 12 minutes over medium heat, until vegetables are soft. Add sliced mushroom and cook, stirring, for about 5 minutes or until mushrooms are cooked through and release their liquids. Add the cooked quinoa to the pan and mix well. Check for seasonings. Serve as a side dish or a quick lunch.