Makes 4 Cups, Serves 6-8

1. Place the quinoa in a large bowl; fill with cool water, then drain. Repeat 4 more times or until the water no longer looks soapy.

2. In a 2-quart saucepan, heat the oil over medium-high heat. Add the mushrooms and onions; cook, stirring, until the mushrooms are cooked, about 4 minutes.

3. Add the stock and the water; bring to a boil. Stir in the quinoa and oregano; return to a boil. Reduce heat and simmer, covered, for 15 minutes. Add green beans, cover, and cook 5 minutes longer.

4. Remove from heat; stir in the salt and pepper. Let cool. 5. Add the oil, lemon juice, and vinegar. Toss.

Variation:
Add 3 tablespoons chopped fresh basil when you stir in the salt.