one bunch of fresh spinach, cut into ribbons
enough frozen peas as you like
1 lb portabella mushrooms, diced into bite-sized pieces
crunchy peanut butter 2-3 tablespoons
1 can of diced no-salt added tomatoes or fresh equivalent.
1 medium sized onion, minced
1 clove garlic, minced
veg/olive oil not too strong
Put oil in a wok or large frying pan and when hot add the onion and garlic, saute until browning slightly. Add the mushrooms and cook until they brown. Add the tomato and peanutbutter and cook until smooth. Add the spinach and the peas. Cook this, not too hot until all the spinach has wilted, and the peas have softened, about 5-10 minutes. Meanwhile, cook the quinoa as follows.
Toasted Quinoa comes from Runner's World (second yummy quinoa recipe from there).
1 cup quinoa
1 onion, minced
2 cloves garlic, minced
some olive oil to saute, along with other kinds of nut oils
1 cups water and maybe 1/4-1/2 cup later if it sticks
1 bay leaf
1 tsp ground ginger
1 tsp ground cinnamon
Saute onions and garlic in olive oil until the garlic begins to brown. Add quinoa and a bit more nut oil (I used walnut and hazelnut). Reduce to medium heat and toast, stirring constantly until the quinoa turns brown (about 10 minutes). Add water and spices and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes (add water if needed). Remove bay leaf before serving.