This combination has recently become one of my favorites. Easy to throw together after work.

1 Oz Dried Wild Mushroom Assortment.

1/2 cup Quinoa.

1/4 cup Black Lentils.

Clear Stock (Vegetable, Chicken, Whatever).

Meat (Goat, Beef, Pork, Chicken, Shrimp, Whatever).

Your favorite vegetable, chopped if necessary.

Crumbled Feta Cheese (If feta is too strong for your taste substitute something else).

Grated Parmesan or Romano Cheese.

1 tblspn Salsa.

Olive Oil.

Reconstitute the mushrooms for at least five minutes in a bowl of water. Remove the mushrooms and set the liquid aside.

Bring the Quinoa to a boil in one cup of liquid (stock + mushroom liquid). Move to low heat and simmer for fifteen to twenty minutes, until the liquid is absorbed.

Bring the lentils to a boil in one cup of liquid (water or stock + mushroom liquid). Move to low heat and simmer for fifteen to twenty minutes. Strain.

Sauté the mushrooms in olive oil then add the vegetables and cook until almost done. Remove from the pan and sauté the meat briefly in olive oil then add the mushrooms and vegetables. Reduce the heat. Add the salsa and heat for a minute or two. Add the quinoa, lentils, feta, and parmesan. Stir to incorporate. Salt and pepper to taste. Top with parmesan and serve.

Gregg