Mediterranean Quinoa

Quinoa (pronounced keen-wah) is a delicious, easy way to add protein to the diet (it's protein content is very high - 12-18%). According to Wikipedia, it is a "grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds." I use it instead of pasta and rice in lots of dishes, but here is a dinner that frequents the Woodsasana household.

Ingredients:

1/2 large red onion , diced

2 garlic cloves, diced

1 large zucchini, diced

1 tomato (I used vine ripened here), diced

6-8 white mushroom caps, stalks removed and caps sliced

1 can chickpeas, rinsed to get excess salt off (I usually buy low sodium and still rinse)

1 cup quinoa, cooked according to package

extra virgin olive oil

1-2 tbsp dried oregano

1. Sautee onion and garlic in extra virgin olive oil

2. Add in mushrooms, allow for them to soften and turn slightly brown

3. Add in zucchini and cook for a few minutes then add in tomatoes, continue to cook until zucchini is softened but still has some bite to it

4. Stir in chickpeas and heat through

5. Add in oregano, salt & pepper to taste

6. Once all the veggies are cooked, stir in cooked quinoa

Dish it and eat it!