This is so good. We don't include mushrooms in this recipe, and they make a great addition. Choose to include what you love.

Esther’s African Quinoa (Serves 4 to 6) by Esther Oalgoke

• 2 cups quinoa, rinse and drain
• 4 cups vegetable broth or filtered water
• 1 onion, diced finely
• 2 garlic, minced
• 1 teaspoon oregano
• ½ teaspoon marjoram
• ¼ teaspoon thyme
• ¼ teaspoon turmeric
• 6 cups cabbage, cut finely
• 2 cups green beans, cut in pieces
• 2 carrots, cut in matchsticks
• 1 zucchini, cut in ½ inch pieces
• 2 tablespoons Esther’s African Sauce  (recipe below)

Place quinoa, vegetable broth or filtered water, onion, garlic and herbs and spices in a large pan. Cook on medium until liquid comes to a boil and then turn heat to low and cook 30 minutes or until quinoa is soft.

In another pan, cook the vegetables and cabbage with ¼ cup filtered water until soft. When soft, add to quinoa along with Esther’s African Sauce (recipe below) and mix well. Serve.

To add some heat and a wonderful flavor, try Esther’s African Sauce. This sauce can be used with other vegetable dishes as well.

Esther’s African Sauce

• 6 large Jalapeños, cut away stem and cube leaving seeds intact
• 1 large fresh ginger, 4 inches wide and long
• 1 head of garlic, approximately 6-8 garlic cloves

In a high-speed blender, blend all ingredients until you have a smooth paste, approximately 60 seconds. Store in a jar in the refrigerator and use 2 tablespoons in the Quinoa dish above. What remains is a great addition to a whole grain, bean, or vegetable dish.