ANYA'S QUINOA

After making the last batch of OVEN ROASTED TOMATOES I decided to find new ways of using them, something different from the good old salads and sandwiches.  I remembered seeing an interesting quinoa recipe at 101 COOKBOOKS and after a quick search through Heidi archives I found HEATHER'S QUINOA.  A minute later I knew exactly what I would be cooking for supper:

What you need:

1 cup quinoa (brown rice or other grains might work as well)

3 garlic cloves, minced

8oz (~225gr) button mushrooms, quartered

5-6 green onions, roughly chopped 
1/2 cup white wine (could be omitted or replaced with vegetable broth)

1/4 cup pesto (for a vegan version make sure there is no diary in your pesto)

1/2 cup oven roasted tomatoes (could be replaced with sun dried tomatoes), chopped
2 tbsp capers (could be omitted)
2 tbsp olive oil

 What to do:

• Cook quinoa according to the instructions on the package (2 parts water : 1 part grain bring to boil and simmer gently for 30 minutes)
• Meanwhile, heat oil in a skillet and fry garlic until fragrant (2-3 minutes).
• Add green onions and cook for another couple of minutes, until lightly wilted
• Add mushrooms and fry for another 3-5 minutes (you don't want mushrooms to get too cooked).
• Increase the heat and add wine.  Cook for 5-10 minutes until the liquid is evaporated.
• Mix cooked quinoa with mushrooms.  Add pesto and chopped tomatoes, stir thoroughly.  Add capers and adjust for salt and pepper.

Tips and Suggestions:

Cooked this way, quinoa is great as a side dish, a main dish, or a salad.