Ah, quinoa...a wonder of the grain kingdom. With its use being dated to the Aztecs, quinoa seems to have it all--the perfect balance of amino acids, is rich in lysine and complete protein. Perfect for active people, since it is so rich in protein, quinoa cooks quickly and has a nutty flavor that is without compare.
Makes 3-4 servings
1 cup quinoa, rinsed very well, drained
2 cups spring or filtered water
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
1 teaspoon dried basil
1 cup fresh shiitake mushrooms, thinly sliced
1 cup button mushrooms, brushed free of dirt, thinly sliced
2-3 fresh green onions, thinly sliced on the diagonal
Place quinoa and water in a saucepan and bring to a boil, over medium heat, loosely covered. Add a pinch of salt, cover, reduce heat and cook until all liquid has been absorbed and the quinoa has opened up, about 15-20 minutes.
While the quinoa cooks, place a small amount of oil, garlic and red pepper in a skillet and turn heat to medium. When the peppers begin to sizzle, add a pinch of salt and the basil and sauté for 1-2 minutes.
Stir in mushrooms, add a pinch of salt and sauté for 2 minutes. Reduce heat to low and add about 1/2 cup water. Cover and simmer until shiitake mushrooms are tender, stirring occasionally, about 15 minutes.
When the quinoa is cooked, stir mushroom mixture into the grain and serve garnished with green onions.