Ingredients

• 1 teaspoon safflower oil
• 1/2 Onion
• 1 cloves garlic
• 1 cup Quinoa
• 2 cups Vegetable stock/broth
• 1 Large leaf of Kale
• 1 can (Eden Foods) Garbonzo beans
• 1 teaspoon Basil
• 1 dash Shoyu or Tamari
• 1 dash salt
• 1 1/2 cups mushrooms - sliced thick
• 1 dash oil and salt for mushrooms
• 1 large tomato

Directions

1. Preheat oven to 400
2. heat safflower oil in a medium sized saucepan
3. Add onion and garlic and saute for a few minutes
4. Add quinoa and let toast for a minute with the onion and garlic
5. Add the vegetable stock and bring to a boil
6. Tear up the kale into small bites and add to pot along with the Garbonzo beans, Basil, Shoyu and salt.
7. Lower heat to a simmer, cover, and let cook for 20 minutes.
8. Place sliced mushrooms in a bowl.
9. Add a splash of oil to the mushrooms - until lightly coated - and a dash of salt. Mix it all together.
10. Spread mushrooms out on a cookie sheet and roast in the oven for 10 - 15 minutes, stirring every 5 minutes until done.
11. Add the mushrooms to the quinoa and cook for another 5 minutes if needed, until quinoa is clear in the middle.
12. Stir in chopped tomato and serve!