Mushroom Quinoa Mix

Approximately 1/2 cup olive oil
3-4 cloves garlic, minced
3 large Portobello mushrooms, diced into bite-sized chucks
1 cup cold water
1/2 cup Merlot, room temperature
1 cup quinoa, rinsed (use a fine-grade sieve, and rinse only a portion at a time unless your sieve will accommodate all of the quinoa)
Salt and pepper to taste

In a huge skillet with a lid, heat olive oil and add minced garlic. You do not need to add all of the olive oil at once. (I don’t measure mine; instead, I make sure there is plenty to sauté the mushrooms and still provide extra juice in which the quinoa can marinate.) Add diced Portobello mushrooms and stir often, allowing to sauté at medium or medium-low heat. (Do not fry them.) More oil can be added as needed while the mushrooms cook. After about 15 minutes, the mushrooms should have turned a deep brown and the oil should be bubbling less rapidly. Add water, Merlot, quinoa, and salt and pepper. Cover, lower to a simmer, and cook for 22 minutes. Stir once at the midpoint to be sure all ingredients are mixed. Quinoa will be translucent when done. Yield: 3 large servings. Can be frozen.

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