Garlic-toasted Quinoa

1 cup quinoa
4 cloves garlic, diced
2 tablespoons olive oil
2 cups stock or water
1 bay leaf
1 tb soy sauce
1 bunch spinach or chard, rinsed and chopped
10 shiitake mushrooms, sliced
1/4 cup slivered almonds
salt and pepper to taste

Follow package directions to rinse quinoa. (If you buy loose quinoa, soak in water for one hour, rinse, then soak for 30 minutes.) Saute garlic in oil in a large pot cook over high heat for two minutes or until it is tender. Add quinoa and a little more oil as necessary. Reduce heat to medium and toast, stirring constantly, until the quinoa turns brown (about 10 minutes). Add stock and bring to a boil; reduce heat, cover, and simmer for 15 minutes (until liquid is absorbed).

While the quinoa is cooking, saute the mushrooms in a bit of olive oil until soft. Add the greens and cook until wilted. Remove bay leaf and add the mushroom and greens to the quinoa. Add the almonds, and stir well to combine. Season with salt and pepper and the soy sauce.

Serve with baked tofu, salad, or another green vegetable.

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