Serves: 4
Total Calories: 48

2 1/2 cups water
1 teaspoon extra virgin olive oil
1 1/2 cups coarsely chopped fresh shiitake mushrooms caps
6 cloves garlic thickly sliced
1 1/2 cups coarsely chopped onions
2 cups yellow summer squash cut into bite sized pieces
1/2 cup julienned carrot
1 1/4 cups quinoa, rinsed and drained
1 tablespoon fresh thyme or 1 teaspoon dried
1 1/2 teaspoons curry powder
1/2 teaspoon sea salt
3/4 teaspoon fresh rosemary or 1/4 teaspoon dried
pinch cayenne pepper or to taste

1. Bring the water to boil in a teakettle or small pot.

2. Heat the oil in a medium-sized skillet over medium heat. Add the mushrooms, and sauté for 3 to 4 minutes, or until browned.

3. Add the garlic, onions, squash, and carrots to the skillet. Sauté, stirring occasionally for 4 minutes, or until the onions begin to soften and the ingredients become fragrant. Stir in the quinoa, thyme, curry powder, salt, rosemary, and cayenne.

4. Add the boiling water, and bring the ingredients to a boil over high heat. Reduce the heat to medium-low, and simmer covered for 10 to 15 minutes, or until the water is absorbed. Adjust the seasonings, if desired.

5. Serve immediately.

FYI . . .
The delicious woodsy-flavored shiitake mushroom has been considered potent medicine by Asian herbologists for thousands of years. In addition to its anti-viral properties, the shiitake is known for strengthening the immune system, reducing the risk of some cancers, and lowering cholesterol and high blood pressure.

Nutritional Facts:

Serves: 4
Total Calories: 48
Calories from Fat: 10

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