"To be a vegetarian is to disagree...with the course of things today. Starvation, world hunger, cruelty, waste, wars-we must make a statement against these things. Vegetarianism is my statement. And I think it's a strong one."
---Alice Waters, Chef/Restaurateur

Recipes from the Vegetarian Society of Utah

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Mixed Squash and Mushroom Sauté' with Quinoa - Recipe #59
Author:	www.fatfreevegan.com
Ingredients:	1 cup raw quinoa 1 medium onion chopped 2 cloves garlic, minced 1/4 cup dry white wine (did not use) 1 medium zucchini, halved lengthwise and sliced 1 medium yellow summer squash, halved lengthwise and sliced 6 - 8 oz baby bella mushrooms, sliced 1 - 2 fresh green chilies, seeded and minced 2 - 3 Tbsp chopped fresh parsley or cilantro 1/2 tsp each dried oregano and ground cumin salt and freshly ground pepper to taste
Directions:	Rinse quinoa under running water until water runs clear (no suds). Bring 2 cups of water to boil in a sauce pan. Stir in quinoa and simmer gently until the water is absorbed, about 15 minutes. Heat a skillet and add wine or water along with onion and garlic and sauté over medium heat until translucent. Add squashes, mushrooms and chilies and cook until squashes are tender. Stir in cooked quinoa along with the herbs and seasonings. Cook covered for 5 minutes on very low heat. Serve at once.
Prep Minutes:	15

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