- 2 cups quinoa
- 1/2 cup celery
- coarsely chopped
- 1/2 cup portabella mushrooms
- coarsely chopped 1/2 cup carrots
- coarsely chopped
- 1/2 cup acorn squash (or yellow squash)
- coarsely chopped 1/2 cup zucchini
- coarsely chopped 1/2 cup tofu
- 1 tablespoon tamari (or natural soy sauce)
- Dash of oregano
- Dash of salt
- 4 – 8 cups of spring water
Combine ad the ingredients in a stainless steel pot with enough water to cover. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the quinoa is tender. Remove from the heat and let cool.
Serve at room temperature topped with one or all of the following condiments: Parmesan cheese, yogurt, a sprig of parsley, 1 teaspoon crushed garlic, and 1 teaspoon freshly grated ginger.
Using ziplock bags or plastic yogurt containers, make up meal-sized portions and freeze whatever you won’t use within 3 or 4 days.