2 cups cooked amaranth or quinoa or millet

2 tablespoons oil

1 chopped onion

1 sliced carrot

1 sliced celery stalk

(add or substitute other vegetables as the season provides)

1 cup sliced mushrooms (shiitakes are very nice)

3 cloves garlic, chopped

1/2 inch fresh ginger root or 1/2 teaspoon powdered ginger

1/2 cup almonds, chopped

1/4 cup sunflower seeds

pinch hot chili flakes if you like spicy pinch sugar

2 tablespoon soy sauce

dash of rice vinegar

Sauté vegetables, garlic, ginger, almonds and seeds in the oil until vegetables are tender crisp. Mix and add soy sauce, seasonings; then stir in amaranth or quinoa. Mix well until everything is warmed through. Meanwhile, in a separate pan, saute the sliced mushrooms in oil; add a little salt. Toss those in at the end. Serves 4.

Original recipe submitted by our very own Eleanor.