Quinoa with Mushrooms, Spinach and Sun Dried Tomatoes

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Ingredients:

1 c. kosher for Passover quinoa
2 c. water
1 tbsp. olive oil
10 white mushrooms, sliced
3 c. fresh spinach
8 sun dried tomatoes, julienned
salt and pepper, to taste

Directions:

1. Rinse quinoa in a mesh sieve and place in pot.
2. Add water and bring to a boil. Lower heat, cover  pot and continue cooking for 14 minutes, or until all water is absorbed.
3. Heat oil in a pan. Add mushrooms, salt and pepper and sauté until mushrooms are soft and shiny.
4. Add spinach and continue to sauté, until spinach is completely wilted and water has evaporated.
5. Place quinoa in a serving bowl and add spinach and mushroom mixture.
6. Add sun dried tomatoes and mix well.
7. Adjust seasoning, if needed.
8. Serve warm or at room temperature.

*Note: If you cannot find Kosher for Passover Sun Dried Tomatoes, you can make your own the day before you prepare the dish:

Ingredients:

8 whole tomatoes, halved and seeds removed
salt

Directions:

1. Line a cookie sheet with foil and place tomato halves on it.
2. Sprinkle with salt.
3. Place in a 200 degree oven for several hours or until desired texture is reached.
4. Store in fridge until ready to use.