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
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 1 - 2 tablespoons water. If still moist, cook an additional 5 minutes.
Season with salt and
freshly ground pepper to taste.
Serves: 4 - 6
recipe from www.inmamaskitchen.com
Contributor: Bill Robinson
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