1 cup dry quinoa, rinsed well in a fine strainer and cooked per package directions with
1/2 teaspoon salt
3 tablespoons olive oil
3 large garlic cloves, finely chopped
4-5 ounces mushrooms, sliced
1/4 cup cooked or canned chickpeas
3 tablespoons soaked and chopped sundried tomatoes
2 tablespoons chopped or sliced olives
2 tablespoons chopped fresh herbs (combination of parsley, basil, thyme, sage
sea salt to taste
freshly ground black pepper
Drain the quinoa after it is cooked.
Heat the olive oil in a large sauté pan on medium heat. Add the garlic and sauté until it begins to brown very slightly. Add the mushrooms and cook until they are softened, stirring often. Add the chickpeas, sundried tomatoes and olives and continue to cook for a couple minutes, stirring often. Add the quinoa and fresh herbs and continue to cook, tossing often. Add salt and pepper to taste. Remove from heat and serve. The dish can be prepared several hours in advance and heated before serving.