This is a great week-day dinner, super easy to make and can be quite adaptable!
The Quinoa:
1 cup dried quinoa
2 cups vegetable broth
1tsp chili flakes
1 bay leaf
1 tsp cumin.
mix everything well and bring to a boil, then turn down to simmer until all the broth is absorbed. Or, do as I do and throw it all into your rice cooker! Love me my rice cooker.
The Mushrooms:
1 lb. of Cremini mushrooms, sliced and separated into two equal piles
1/2 cup of vegetable broth.
1tsp olive oil
2T roasted red pepper hummus
1 medium onion
5 spring onions
2 cloves of garlic
splash of red wine
2T Bragg's aminos.
2tsp oregano
1tsp sage
dash of paprika, dash of cumin, a few twists from the trusty pepper mill.
dice and sautee the onions and garlic with the cracked black pepper until the onions are translucent. We don't use a lot of oil, so when it starts to get a little dry, just add a splash of vegetable broth instead. Then, add the first half of the mushrooms and the Bragg's. Mix well so the mushrooms are covered, and probably add some more vegetable broth. Simmer until the mushrooms are well cooked, about 7 minutes.
Put the whole thing in a blender with about 1/2 cup of broth and the hummus. Blend until it is a creamy sauce and set aside.
Back to the frying pan! Now, sautee the spring onions and the other half of the mushrooms with another splash of broth, the red wine and the oregano, sage, paprika and cumin. When these guys are done too, add the creamy mushroom sauce and bring it back to a light boil. Then, add the cooked quinoa to the mixture, stirring well so all of the quinoa is covered in delicious sauce. Then, add 2 cups of baby spinach or diced adult spinach and stir until the spinach is just wilted.
Serve and enjoy! This is a complete meal by itself, which will serve 2 hungry people or 3-4 moderate eaters as a side dish.
