This recipe is very versatile and acts as a great base. Just add other veggies and dress it up with a more herbs and spices.
handful of dried shitake mushrooms
1/2 cup boiling water
2 1/2 cups vegetable boullion
1/4 cup lemon juice
2 cups spinach, chopped
sea salt, to taste
2 tsp olive oil
2 garlic cloves, minced
1/2 cup onions, finely chopped
2 1/2 cups mushrooms, sliced
1 tsp dried thyme
1 cup quinoa, uncooked
1/4 cup apple cider vinegar
1 tbsp coconut oil or earth balance
2 tbsp nutritional yeast
black pepper, to taste
- Combine boiling water with the shitake mushrooms, and let them soak uncovered for 30 minutes. Drain the liquid into a saucepan and discard the mushrooms.
- Add the vegetable bouillon, bring the mixture to simmer and cover.
- In a small bowl, toss spinach, lemon juice and 1 tsp of the salt. Set aside.
- In a large saucepan heat 1 Tbsp of olive oil over medium heat. Add the onions and garlic, cook, stirring occasionally, until the onions are tender and translucent.
- Add mushrooms and thyme, cook until the mushrooms are soft. Add 1 Tbsp of olive oil and quinoa, and cook until the quinoa is evenly coated, stirring constantly- about 4 minutes.
- Add vinegar and stir until all the liquid is completely absorbed.
- Ladle 1/3 cup of the bouillon into the quinoa and cook, continuing to stir, until most of the liquid is absorbed. Continue to add the broth in increments, and cook for about 20 minutes.
- Add the spinach and cook for just about 3 minutes, until the spinach is wilted and bright green.
Stir in coconut oil and nutritional yeast. Add salt and pepper to taste and serve.