Contributed by (Recipe adapted from “FarmFreshToYou” at www.farmfreshtoyou.com )

Ingredients

2 Tbs Oil
1 tsp dried Mustard
1 medium Onion, finely chopped
1 Red bell pepper, finely diced
1 Garlic clove, pressed
2 stalks Celery, finely sliced
2 C Vegetable stock
1 C finely sliced Oyster mushrooms
¼ tsp Red pepper flakes
2 C Quinoa
½ tsp dried Oregano
Salt and pepper to taste

Instructions

Heat oil in large skillet. Over medium heat, sauté onion until soft. Stir in garlic and cook just until onion begins to brown. Pour in vegetable stock. Stir in red pepper flakes, oregano, and mustard, and bring to a boil. Lower heat to simmer. Stir in red bell pepper, celery, mushrooms and quinoa. Simmer, stirring, for 15 minutes. Cover and simmer another 20 minutes. If mixture dries, add 2 Tbs water. If still moist, cook an additional 5 minutes. Season with salt and freshly ground pepper to taste.

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