I found several recipes that used Quinoa but having no idea how Quinoa tasted I wasn't sure which to choose. This sounded "healthy" and though I wasn't sure how everything would taste together, I knew that individually I liked all the ingredients...except that Quinoa stuff-grin. The recipe came out of The Sonoma Diet Cookbook.
This wasn't bad. I added a little bit more olive oil than it required so maybe it wasn't as healthy as I wanted it to be, but it was pretty tasty. Can't say it looked all that good, but it made a great side dish.
WINE COUNTRY GRAIN MEDLEY
1 tablespoon extra-virgin olive oil
1 cup quartered fresh mushrooms
1 1/2 cups water
3/4 cup quinoa
1 cup canned red beans, rinsed and drained
1 cup chopped zucchini
1 cup cherry tomatoes, halved if desired
1 tablespoon chopped fresh basil
1 tablespoon red wine vinegar
6 cloves garlic, minced (1 tablespoon minced)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a very large skillet heat olive oil over medium heat. Add mushrooms; cook about 5 minutes or until golden brown, stirring occasionally Add the water; bring to boiling. Add quinoa. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until liquid is nearly absorbed. Stir in beans, zucchini, tomatoes, basil, vinegar, garlic, kosher salt, and pepper. Heat through. Remove from heat; let stand, covered, for 5 minutes before serving. Makes 6 servings.
Note: I used these AWESOME little cherry tomatoes we got at the St. Helena Farmers Market. Such a great taste compared to the cherry tomatoes I'd been getting in the regular supermarkets. They were small enough that I left them whole. I used S&W canned red beans. I actually added more olive oil before serving.
Note: The book states that you can find quinoa at health food stores or in the grains section of a large supermarket. I've seen it at most supermarkets in my area.
Note: The recipe gives calories (254 per serving), grams of fat, protein, carbs, fiber etc. It also gives "exchanges" like 1 starch, 1 1/2 vegetable etc.