Quinoa with Wild Mushrooms

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Ingredients:

• 1 cup quinoa, rinsed first
• 1 1/4 cups of water
• 1 tbs. olive oil
• 1 garlic clove, minced
• 1 Vidalia onion, chopped
• 1-2 cups of a variety of mushrooms: crimini, oyster, Portobello, shitake
• 1/4 cup pumpkin seeds
• Handful of parsley, chopped

Dressing:

• Juice from 1 fresh lemon
• 2-3 tbs. olive oil
• Salt and pepper, to taste

Directions:
Bring the water and quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool.

Heat the olive oil in a large skillet. Add the garlic, onion and mushrooms and sauté until golden brown.

Whisk together lemon juice, olive oil, salt and pepper in a small bowl.

In a large bowl toss the sautéed vegetables and pumpkin seeds with the cooked quinoa. Pour the dressing on top, mix well and then sprinkle the parsley over it.