| Ingredients: |  |
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1
1/3 cups fresh mushrooms, sliced |
|
1/2
cup green onions, chopped |
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1
1/2 teaspoons chicken-flavored bouillon granules |
|
1
teaspoon grated lemon rind |
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2 tablespoons
raisins, chopped
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| Directions: |
| |
| 1. |
Wash the
Quinoa thoroughly to remove its bitter coating, drain and set aside. |
| 2. |
Sauté
mushrooms and green onions in a large nonstick skillet coated with cooking spray
over medium-high heat for 5 minutes or until tender. Set aside. |
| 3. |
Bring 2
3/4 cups water, bouillon cubes, lemon rind and thyme to a boil in a large saucepan.
Add quinoa and carrot. Cook 10 to 15 minutes or until water is absorbed. |
| 4. | Stir
in raisins and mushroom mixture. |
