1 lbs mushrooms sliced (any edible kind)
1 cup wine (we don't have wine so I use 3/4 cup fruit juice, 1/4 cup water and a bit of vinegar)
1 large carrot chopped
1 onion diced
1 celery stalk
2 TBL butter
2 TBL flour
4 cups broth (chicken, turkey or vegetable) or 4 cups of water and 3 bullion cubes
1/3 cup quinoa uncooked
Melt butter in medium saucepan. Add flour stirring to break down lumps until browning. Once it begins to brown put in the carrot, onion and celery stirring to coat. Slowly add the wine or wine substitute. Simmer 20 minutes or until thickened. You are making a roux.
In another pot add the broth and bring to simmer. Add mushrooms. Simmer 10-20 minutes.
After the 20 minutes are up on veggies add the mushroom and broth to it. Add quinoa and stir. Cook for 20 minutes or until tender. Add salt and pepper to taste.