Quinoa with Wild Mushrooms and Mixed Squashes

Name: Quinoa with Wild Mushrooms and Mixed Squashes
Yield: serves 4 to 6
Ingredients: 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

January 24, 2012

Earthy and hearty, this kind of grain and mushroom dish appeals to me most in the fall, though it can be served any time of year.

Recipe information

Yield
serves 4 to 6

Ingredients

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

Preparation

Step 1
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.
Step 2
Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.
Step 3
Add the wine, if using, the squashes, and mushrooms, and sauté over medium-high heat until the squashes are touched with golden spots.
Step 4
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.
Menu Suggestions
Step 5
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).
Step 6
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.
nutrition information
Step 7
Calories: 251
Step 8
Total Fat: 6g
Step 9
Protein: 9g
Step 10
Carbohydrates: 39g
Step 11
Fiber: 5g
Step 12
Sodium: 200mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsQuinoa Rice & Grains Zucchini Squash Vegetable Summer Squash Crimini Mushroom Mushroom Main Dinner Dairy Free Vegan Vegetarian Quick Easy Weeknight Meals Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Menu Suggestions

Step 5

Step 6

nutrition information

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes