Quinoa with Mixed Squash and Mushrooms

Quinoa with Mixed Squash and Mushrooms


  • 1 cup raw quinoa, any color, or a combination, rinsed in a fine sieve
  • 1 vegetable bouillon cube
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine, optional
  • 1 pound mixed summer squashes of your choice, cut into bite-sized pieces
  • 6 to 8 ounces portabella mushrooms, crimini, shitake or button mushrooms
  • 1 to 2 small fresh hot chili peppers (or long hots!), seeded and minced, optional
  • 1/4 cup chopped fresh parsley or cilantro or basil, or more, to taste
  • 1/2 teaspoon dried oregano, or 1 tablespoon fresh
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground pepper to taste


Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a gentle boil. Lower the heat and simmer gently until the water is absorbed, about 15 minutes. If you’d like a more tender grain, add another 1/2 cup water and cook until absorbed.

Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.

Add the wine, squashes, mushrooms, and optional chili peppers, and sauté over medium-high heat until the squashes are touched with golden spots.

Stir in the cooked quinoa, followed by the fresh herbs, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Serve at once.

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