For those allergic to breads this is a perfect substitute.
Please use only organic ingredients for flavor and health.
Serving Size: 2 cups
Prep Time: 15-20 minutes
Cooking Time: 20 minutes
2-3 Tbs. unsalted organic butter
1/2 small onion, chopped fine
2 cloves garlic, minced
2 stalks celery, chopped fine
8 white mushrooms, chopped fine
1/2–1 cup green peas, or fresh
collard greens, chopped.
1-2 tsp ground sage
1 tsp Redmond Sea Salt
dash white pepper
Prep Ahead: Put in a medium size bowl, 1 cup multicolored Quinoa, and 2 1/2 cups filtered water. Soak for 1-2 hours.
1. To cook quinoa, drain and rinse through a large mesh strainer, put the quinoa in a saucepan and add 2 1/2 cups of filtered water. Cover and bring to boil, turn heat to low and cook 20 minutes.
2. While the quinoa is cooking, melt butter in a large skillet, put in the onions, garlic, and celery stir and cover a medium heat cook 5 minutes or until onions are soft.
3. Add mushrooms, peas, sage, sea salt, and pepper. Cook another 10 minutes, stirring occasionally. When the quinoa is finished cooking, add it into the skillet ingredients. Stir until thoroughly mixed.