Mushroom Quinoa

1. In a small bowl, pour the boiling water over the dried mushrooms; set to the side.
2. In a fine mesh strainer, rinse the quinoa under cold water. This removes any bitterness.
3. Add the fresh mushrooms and olive oil to a 3 quart sauce pan, cook, stirring occasionally over medium high heat until the mushrooms have browned.
4. Add the shallots, garlic and a pinch of salt and pepper; cook stirring for about 2 minutes, until the shallots are translucent.
5. Remove the cooked mushroom mixture to a bowl.
6. Use a slotted spoon to remove the dried mushrooms from the water. Pour ½ cup of the soaking liquid from the dried mushrooms into a measuring cup, being careful not to pour any of the residue that had settled in the bottom of the bowl. Reserve the remaining liquid. Give the dried mushrooms a rough chop, and add them to the same bowl as the cooked mushroom mixture. Set to the side.
7. Melt a tablespoon of butter over medium heat to the same pan, add the quinoa. Toast the quinoa for about 5 minutes, stirring often.
8. Add the reserved ½ cup of soaking liquid from the mushrooms, the vegetable or chicken stock, and the soy sauce to the quinoa. Bring the liquid up to a low boil.
9. Stir in the mushrooms and turn the heat down to medium low to simmer for 10 to 15 minutes; until the liquid has been absorbed. When the quinoa is done, the grains will be translucent and the outer germ layer will separate.
10. Remove from the heat and stir in the fresh tarragon.

Serve with chicken, steak, pork or lamb.

*Note, ½ teaspoon of dried rosemary or thyme may be substituted for the fresh tarragon. Add dried herbs to the mushrooms in step 4.