Ingredients:
1 large zucchini squash
1 large yellow squash
1 large red onion
5 cloves garlic
1/2 pound mushrooms (preferably crimini)
6-8 roma tomatoes
1 eggplant
1/4 cup extra virgin olive oil
Fresh herb blend (optional)
1 T. cumin
1 1/2 cups quinoa (pronounced keen-WAH; this grain is available at natural food stores and most supermarkets)
1 qt. dark vegetable stock
2 cups dry white wine
Sea salt and white pepper
In a heavy non-Teflon skillet, toast half of quinoa over high to medium high heat for 7-9 minutes, until golden brown and aromatic. While cooking, whisk quinoa and shake pan vigorously. Add remaining quinoa and pour enough vegetable stock into pan just to cover grain. Reduce heat to medium. Cook, stirring frequently until almost dry. Again add enough stock to cover grain and repeat. Third time add enough white wine to cover grain. Add sea salt and white pepper, and stir until almost dry.
Preheat oven to 450 F. Cut all vegetables into about 1-inch pieces, garlic into thin slices, and mushrooms into quarters. Toss in mixing bowl with extra virgin olive oil, salt, fresh cracked pepper, herb blend, and cumin. Place in oiled roasting pan and roast at 450 for 30-45 minutes.
Place about a cup or more of the vegetable mix in a large warm bowl and push to sides creating a space in center. Mound 1/2 cup quinoa in center and garnish with sprig of herb. Serves 4-6.
