• 1 Cup Quinoa (Preferred brand: Organic Ancient Harvest Inca Red)
• 2 Cups Water or other low sodium vegetable juice
• 4-6 oz finely chopped mushrooms (Portobello or white)
• 1-2 Tablespoons Sundried tomatoes – reconstituted for ten minutes with 1 tsp olive oil, then finely chopped
• 2 Tablespoons pumpkin seeds
• Chopped banana peppers
• ¼ Cup Chopped black olives or Kalamata olives
Optional spices: Pinch of garlic salt (or fresh garlic), lemon pepper and red crushed chili pepper
• ¼ (approximately) cup crumbled feta cheese
1. Lightly brown the Quinoa and Pumpkin Seeds in a little olive oil or sesame oil
2. Add the usual amount of water 2:1 (and left over mushroom juice if you wish)
3. Stir in all ingredients except feta cheese
4. Once the Quinoa is done lightly stir in crumbled feta cheese and serve.
Tips: (If canned mushrooms are being used, reserve the juice to substitute for some of the water). If you use fresh mushrooms you may need to add a little extra water
About Quinoa: Prounounced keen-wa, Quinoa has ancient origins dating back over five thousand years to the mighty Inca civilization of South America. The Incans referred to it as the “Mother Grain”. It is high in protein, fiber and “good” carbohydrates. Red Quinoa has a distinct red and burgundy coloring and texture and is farmed in the Andes Mountains.