1 cup red quinoa

2 cups water

Pinch Sea Salt

2 Tbs Olive Oil

2 shallots, minced

1 tsp dried basil

¼ cup Marsala wine

2 Tbs Tamari

½ pound Crimini Mushroom caps, minced

½ tsp whole fennel seed, crushed

¼ cup fresh cilantro or basil for garnish

4 roasted tomatoes*

 

1.    Cook red quinoa following the directions on side panel. Warm a heavy bottom skillet. Add olive oil and minced shallots. Cook slowly until shallots are clear, soft, and beginning to brown.

2.     Add mushrooms, toss well, and then spread out over the pan, stirring occasionally always return them to cover the metal surface of the pan. Cook until mushrooms are deep brown. 

3.    Add cooked quinoa, mix well. When grain is thoroughly heated, add Marsala Wine, stir, add tamari and stir. Cover for a few minutes. 

4.    Toss a generous amount of minced fresh herbs into the grain. Then use to fill roasted tomatoes.

 

 

(*Roasting a tomato: use a small sharp knife to cut into the center and scoop out some of the inside of the tomato. Put some olive oil in the palm of your hand; lightly coat the tomato with oil. Coat with a small amount of Sea Salt. Bake at 450F, until the skin is slightly soft.)