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Crawfish Quinoa
1 cup uncooked quinoa
2 cups stock or water (try chicken or shrimp stock)

olive oil
1/4 onion, diced
1/2 bell pepper, diced
1 tbs garlic, minced
8 oz sliced mushrooms
1 pack Louisiana crawfish tails
1/4 cup sliced green onions
pat of butter or heart-healthy spread
cajun seasoning

Rinse quinoa until water runs clear. Put it in a rice pot or medium saucepan with the stock or water. If using plain water, add a little salt. Cook like rice (bring to a boil, then cover and simmer on low heat until liquid is absorbed and quinoa is fluffy and tender).  Cooking takes about 20 minutes. Keep warm.

While quinoa is cooking, saute onion and bell pepper in a skillet over medium heat with a little olive oil. When the onions and peppers are wilted, reduce to medium-low and toss in the garlic, cooking for a minute or so. Then toss in the mushrooms and stir. When the mushrooms start cooking down a little, add the crawfish and green onions and toss, cooking for just a minute or two. Add butter or spread and stir gently into the crawfish/mushroom liquid to make a nice little sauce. Serve over fluffy quinoa. (I also like to toss the quinoa in the skillet with the crawfish for a minute before serving.  You only need 2 cups cooked quinoa if you're doing that and this recipe will yield about 4 cups cooked quinoa.)