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I am always amazed by the incredible flavor and depth quinoa has. There is so much goodness in the dish, and paired with sautéed vegetables, it is utter perfection! I like to make a big batch at the beginning of the week and enjoy it throughout the week for lunch.
1 cup raw quinoa
2 cups water
3 teaspoons oil
4 shallots, peeled and sliced
8 ounces baby bella mushrooms, sliced
1 medium red pepper, sliced into small strips
salt, to taste
Pereg Black Pepper, to taste
1 cup crumbled Ta’amti Feta Cheese
Place quinoa and water in a 9×13-inch pan, cover tightly, and bake at 350 degrees Fahrenheit for 20–30 minutes (see note).
Fluff with a fork.
In a large frying pan over medium heat, heat oil. Add shallots and sauté for about seven to 10 minutes, until beginning to soften. Add mushrooms and pepper and sauté for an additional seven to 10 minutes or until soft.
Mix with the quinoa. Add feta cheese.
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