Quinoa Stuffed Peppers or Casserole

1 cup quinoa
2 cups water
1 medium onion, diced
1/2 lb fresh mushrooms, diced
2 T. butter
1 28 oz can tomatoes, coarsely diced, reserve juice
2 garlic cloves
1 12 oz jar salsa
10 oz mozzarella shredded

Preheat oven to 325*. Cook traditional quinoa. Place 1 cup quinoa and 2 cups water in a saucepan and bring to a boil. Reduce heat to simmer, cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears soft and translucent. The germ ring will be visible along the outside edge of the grain.

Sautee onion and mushrooms in butter. Add the diced tomatoes. Add the crushed garlic and salsa. Cook over medium heat for 10-15 minutes. Fold in quinoa.

Place mixture in casserole dish and top with mozzarella cheese OR
Place mixture in 4-6 steamed green peppers.

Bake in 325* oven for 30 minutes.