Ingredients (use vegan versions):

• 1 box or package of quinoa
• 1 green pepper
• 1 red pepper
• 1 red or yellow onion, your choice
• 1 bottle of the cheapest vegan red wine money can buy
• 1 lb of fresh mushrooms
• vegan Worcestershire sauce to taste (I usually use about 1/4 cup)
• 2 cloves of fresh garlic
• 2 cans of your favorite beans (rinsed) I like Garbonzo, Black, and kidney

Directions:

Prepare quinoa as directed on the package. Boil it until there is little water left in
the bottom of the pot. I use Melissa’s brand which comes with a spice packet that’s
pretty good,but it’s not necessary. Clean and chop garlic, onion, red and green pepper.
You can chop the mushrooms if you like, but I like them whole. Sautee the vegetables in
vegan red wine and worcheshire. Add as much vegan wine as necessary to keep veggies from burning.
The veggies are done when the onion is clear and the mushrooms start to get smooshy.
Add vegetables to the quinoa and throw in the beans after you’ve rinsed them. Mix well.
Serve hot.

Serves: 5-7

Preparation time: 1.5 hours

Tags: Mushroom, Vegan, Vegetables