Quinoa with Wild Mushrooms and Mixed Squashes

Quinoa with Wild Mushrooms and Mixed Squashes
Serves 4 to 6
This kind of hearty grain-and-mushroom dish can be served any time of year.
From Vegan Express.
•1 cup raw quinoa, rinsed in a fine sieve
•1 natural, salt-free vegetable bouillon cube
•1 tablespoon olive oil
•1 medium onion, chopped
•2 cloves garlic, minced
•1/4 cup dry white wine, optional
•1 medium zucchini, halved lengthwise and sliced
•1 medium yellow summer squash, halved lengthwise and sliced
•6 to 8 ounces crimini or baby bella mushrooms, sliced
•1/4 cup chopped fresh parsley or cilantro, or more, to taste
•1/2 teaspoon dried oregano, or more, to taste
•1/2 teaspoon ground cumin, or more, to taste
•Salt and freshly ground pepper to taste

Combine the quinoa and natural, salt-free bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Stir in the quinoa and simmer gently until the water is absorbed, about 15 minutes.
Heat the oil in the skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.
Add the wine, squashes, and mushrooms, and sauté over medium-high heat until the squashes are touched with golden spots.
Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Season with salt and pepper, then serve at once.