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Categories:
olive oil onion garlic vegetable stock red pepper oregano brown mustard red bell pepper stalks celery wild mushrooms quinoa salt
Viewed: 63 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, pressed
- 2 cups vegetable stock
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon crushed brown mustard
- 1 red bell pepper, finely diced
- 2 stalks celery, finely sliced
- 1 cup finely sliced wild mushrooms (shiitake or porcini work well) (about 8 ounces)
- 2 cups quinoa
- Salt & freshly milled pepper to taste
Method
- 1. Heat oil in large skillet. Over medium heat, saute onion until soft. Stir in garlic and cook just until onion begins to brown.
- 2. Pour in vegetable stock. Stir in red pepper flakes, oregano and mustard, and bring to a boil.
- 3. Lower heat to simmer. Stir in red bell pepper, celery, mushrooms and quinoa. Simmer, stirring, for 15 minutes. Cover and simmer another 20 minutes.
- 4. If mixture dries, add 1 - 2 tablespoons water. If still moist, cook an additional 5 minutes.
- 5. Season with salt and freshly ground pepper to taste.
