Serves: 4
Total Calories: 67

1 tablespoon dried chantrelle mushrooms
1 tablespoon dried porcini mushrooms
2 1/2 cups boiling water
1 1/4 cups quinoa, rinsed and drained
3 1/2 cups celery root, peeled and cut into 1 inch cubes
1 1/2 cups parsnips cut into 2 inch chunks
2 1/2 cups coarsely chopped white button mushrooms
3 cups red or green bell peppers cut into 2 inch strips
1 cup onion cut into 2 inch chunks
4 cloves garlic thickly sliced
1 teaspoon dried thyme
1/2 teaspoon sea salt

1. Preheat the oven to 400°F.

2. Place the dried chanterelles and porcini in a large mixing bowl, add the boiling water, and let sit 20 minutes. Add the quinoa and all of the remaining ingredients. Mix and transfer to a large covered baking dish.

3. Bake for 40 minutes, or until the vegetables are tender.

4. Stir the ingredients and serve immediately.

FYI . . .
To alter the texture of grains, before adding the cooking liquid, you can:
* Dry-roast them (either alone or with spices, nuts, or seeds). This will make them fluffy, light, and nutty.
* Sauté them in a little oil (either alone or with spices, nuts, or seeds). This will make them moist, tender, rich, and flavorful.

Nutritional Facts:

Serves: 4
Total Calories: 67
Calories from Fat: 0

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