Serves: 4
Total Calories: 207

1/2 cup (.35 ounce package) mousseron mushrooms
1 cup peach or white wine (Four Chimneys Organic Farm Winery brand is recommended)
2 tablespoons extra virgin olive oil
1 head garlic or 10 cloves, thickly sliced
1 cup coarsely chopped onion
1/2 teaspoon sea salt
1/4-1 teaspoon ground cayenne pepper or chili pepper flakes (optional)
1 1/2 cups quinoa, rinsed and drained
1 (28-ounce) can diced tomato or 3 1/2 cups coarsely chopped plum tomatoes
1/4 cup water
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried sage

1. Place the mushrooms in a small mixing bowl and cover with wine. Let sit for 20 to 30 minutes to soften.

2. Heat the oil in a 4-quart stockpot over medium heat. Add the garlic, onions, salt, and cayenne (if using), and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften. Add the quinoa, tomatoes, water, softened mushrooms, and wine.

3. Bring the ingredients to a boil, and then reduce the heat to medium-low. Simmer covered for 10 minutes, or until the liquid is almost absorbed.

4. Add the basil, oregano, and sage, and simmer another 5 minutes, or until the liquid is completely absorbed.

5. Turn off the heat, keep the pot covered, and let sit 15 to 20 minutes to allow the flavors to mingle.

6. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 207
Calories from Fat: 60

More Recipes from the Going Wild in the Kitchen Cookbook:
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