Quinoa Mushroom Bourguigon Bowls

Quinoa is a super grain containing all 9 essential amino acids and combined with a tasty mushroom bourguigon sauce, an incredible dinner entree.  You will not miss the meat protein in this dish.  It is hearty on its own, filling, and served with a nice green salad a superb dinner.  If you want to add meat, a few slices of proscuitto work well in this recipe.

2 c. water
1 c. quinoa
1 T. rosemarry

Rinse quinoa in a mesh strainer.  This will remove any bitter or soapy flavor.  Pour water into a large saucepan, add quinoa and rosemary.  Bring to a boil.  Cover and simmer 25 minutes.  Remove from heat, cover with a towel and pan lid and let sit for 10 minutes.
For the mushroom sauce:
 1# sliced mushrooms
2 carrots, diced
1/2 onion, diced
2 cloves garlic, minced
1/4 oz. fresh parsley, chopped
1/4 oz. fresh thyme, chopped
2 T. flour
1 T. tomato paste
2 vegetable bouillon cubes or 1 T. vegetable broth concentrate
1 T. soy sauce
2 T. sherry vinegar
1 T. butter
1 T. olive oil

 Heat oil in a large sauce pan.  Add mushrooms, onions, carrots, and garlic.  Saute for 8-10 minutes.
Stir together the soy sauce, tomato paste, vinegar, and flour.  Pour into pan.  Add butter.  Stir for 3 minutes.  Add in fresh herbs.  Serve over quinoa.