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Prep 10 mins
Cook 5 mins
Quinoa was held sacred by the Incas and they referred to it as the mother of all grains. This recipe is from Cafe Shi in Ames, Iowa
- Toss greens with the vinaigrette and let set.
- Saute onion, peppers, and mushrooms in a small amount of olive oil and butter.
- Salt and pepper, to taste.
- Add quinoa, sprinkle with rosemary and thyme.
- Pour over greens and serve.