By Irene Hayton

  • 2 teaspoons (10 ml) coconut oil
  • 1½ cups (375 ml) chopped mushrooms
  • ¼ cup (50 ml) chopped green onion
  • 1 teaspoon (5 ml) curry powder
  • 1 cup (250 ml) quinoa, well-washed (see Note)
  • 2 cups (500 ml) chicken or vegetable stock
  • ¾ cup (175 ml) fresh or frozen peas
  • ½ teaspoon (2 ml) sea salt

Heat a medium saucepan over medium-low heat. Add the coconut oil and the mushrooms and sauté for 3 minutes. Add the green onion, curry powder and quinoa and sauté for 3 minutes more. Stir in the stock, peas and sea salt, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat and let stand for 5 minutes. Drain off any excess liquid then fluff with a fork before serving. Makes 4 to 6 servings.

Note: Quinoa seeds are covered with a protective coating of saponin, a bitter-tasting, soapy substance that acts as a natural pesticide. The seeds must be washed thoroughly before cooking to remove the saponin. To wash quinoa, put it in a large bowl full of cold water. Rub it gently between your hands and then drain it in a fine sieve. Repeat this process once or twice, until the water no longer appears soapy.