Ingredients:
1 cup veggie broth
1 cup chicken broth
1 1/2 cups rinsed white quinoa
large mushrooms
half of a yellow onion
1 garlic clove
2 carrots to shred
1/2 cup arugula, spinach or kale
salt
pepper
2 tablespoons red wine vinegar
2 tablespoons olive oil for cooking
Instructions.
heat stove top to medium heat. Add half finely chopped onion to olive oiled non- stick pan. When onions are translucent, add one clove minced garlic to pan (add more olive oil if necessary). Lightly toast garlic. Don't blacken. Put both aside. In a small pot add quinoa to the broths. Cover and stir every 5 minutes at medium high until shell starts to fall of the grains and the grain gets soft. Make sure that all liquid is not used up even if the quinoa is slightly under cooked. Add the mushrooms and stir until soft. Add the carrot until cooked. Now add the salt, pepper, onion and garlic. Stir until onion and garlic are warm again. Now add the arugula and cover. Let it steam. Now sprinkle the vinegar on top. Switch the salad to other bowl. Toss. And garnish with basil or lemon zest. (optional)
