1 12-ounce box quinoa
5 cups bouillon or water
2 tablespoons olive oil
2 onions, chopped
1 red bell pepper, chopped
3 8-ounce boxes sliced mushrooms
1 teaspoon oregano
2 teaspoons mild chili powder
1/2 cup chopped pecans, slivered almonds or other nuts of your choice (optional)
Freshly ground pepper, to taste
Lemon wedges (optional)
Bring the bouillon or water to a boil in a pot, stir in the quinoa and return to boiling. Reduce the heat, cover and simmer for 10-15 minutes, or until the liquid is absorbed and the quinoa is transparent and tender. Do not cook too long or it will get mushy.
Meanwhile, in another pot, heat the olive oil and saute the onions and pepper until they are soft, about 5 minutes. Stir in the mushrooms, oregano and chili powder, cover and cook until the mushrooms are soft, 5-10 minutes.
When the quinoa is cooked, stir it into the mushroom mixture. Add the nuts (if using), and serve with ground pepper and lemon wedges.
6-8 servings
Note: This makes a wonderful side dish with poached salmon or any other seafood.
