Gingered Quinoa & Roasted Peppers
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 ounces oyster mushrooms (or substitute chopped shiitake or button mushrooms)
3 sprigs of thyme, leaves minced
Sea salt and freshly ground pepper, to taste
3 cups cooked quinoa (approximately 1 cup uncooked)
1/3 cup minced roasted red bell pepper
1/4 cup chopped fresh Italian flat-leaf parsley
1/4 cup pinon (pine nuts)
1 tablespoon minced fresh ginger
Cook quinoa as its' package instructs. Set aside.
Heat olive oil in a medium sauté pan over medium heat until hot. Add onions and sauté for about 4 minutes, or until transparent. Add the mushrooms and sauté for about 5 minutes, or until the mushrooms give off their liquid.
Season with thyme, salt and pepper, and ginger.
Combine the above with quinoa, red pepper, parsley, and pinon.