1 cup quinoa, rinsed in a fine sieve
1 natural, salt-free vegetable bouillon cube
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup dry white wine or 1/4 cup water
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
6 to 8 ounces cremini mushrooms, sliced or 6-8 ounces baby bella mushrooms, sliced
1/4 cup chopped fresh parsley, to taste or 1/4 cup chopped fresh cilantro, to taste
1/2 teaspoon
dried oregano, or more to taste
1/2 teaspoon
ground cumin, or more to taste salt to taste
freshly ground
pepper to taste
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.
Heat the oil in a skillet or stir-fry pan. Add the onioin and garlic and saute over medium heat until translucent.
Add the wine, if using, the squashes, and mushrooms, and saute over medium-high heat until the squashes are touched with golden spots.
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, the serve at once.
Note: Molasses adds a more assertive flavor to the sauce. I prefer molasses to maple syrup here, but it definitely makes a statement.
