Mushroom Stroganoff on Red Quinoa

Our wonderful friend, Lisa Lyon Coloma, posted this awesome vegan stroganoff recipe (well, it was a vegetarian recipe but we replaced the sour cream with Tofutti vegan sour cream) and we thought it sounded good so we tried it tonight. And, since we had pasta only last night, we opted to serve it over a grain tonight. Red quinoa was the winner.

Mushroom Stroganoff on Red Quinoa

Thank You Lisa!

The mushroom stroganoff sauce is really fantastic and I am soooo glad there is enough left over to take for lunch tomorrow. I will probably think about it all morning...on the drive to work...while I eat a comparatively boring breakfast...while I try to focus on work. But, I digress. The recipe for it comes in the form of a video which showcases how simple it is to make. And it really is a no-brainer. I didn't make it, however, Laura did, while my part was simply the shopping, washing the mushrooms and cooking the quinoa.

Mushroom Stroganoff Recipe

How to Cook Quinoa

To cook the quinoa, it first had to be rinsed under running water, then simmered in two parts water to one part quinoa for about 18 minutes on medium-low heat until the water was absorbed.