Quinoa (pronounced keen-wa), is a grain that comes from the Andes Mountains of South America. Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. It’s also gluten-free, light and easy to digest.
This recipe is a winner and a must try!
quinoa (1 cup raw was used in this recipe)
2 cloves garlic, finely chopped
1 small to medium green bell pepper, diced fine
2 cups sliced mushrooms
Salt and pepper, to taste
1/2 teaspoon Italian Seasoning (in the spice aisle)
1 bunch of scallions, sliced (white and light green sections)
2 tablespoons fresh chopped parsley
1/4 cup Feta cheese, to sprinkle on top
Squeeze some fresh lemon juice or Extra virgin olive oil on top when ready to serve.
Cook quinoa according to directions on the box. I used my rice cooker (1 cup raw quinoa to 2 cups water)
When the quinoa is almost done, heat olive oil in a large skillet over medium heat. Add the garlic, green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season with salt and pepper, to taste. Add the Italian seasoning and scallions (saving come green slices for the top) Stir and cook until the mushrooms are tender.
Add the cooked quinoa to the mushroom- pepper mixture. Stir to combine. Sprinkle with a few green scallions, Feta cheese and parsley.