Quinoa With Leeks And Shiitake Mushrooms - cooking recipe

Ingredients
    2 cups fat-free vegetable broth
    1 cup water
    1/2 teaspoon salt, divided
    1 1/2 cups uncooked quinoa, well rinsed
    3 tablespoons chopped fresh flat leaf parsley
    1 tablespoon olive oil, divided
    1/4 teaspoon fresh ground black pepper, divided
    3 cups thinly sliced leeks
    4 cups thinly sliced shiitake mushroom caps
    1 1/2 cups chopped red bell peppers
    1/4 cup dry white wine
    1/2 cup coarsely chopped walnuts
Preparation
    In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
    Stir in quinoa.
    Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
    Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
    Remove from heat; keep warm.
    Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
    Add in leek; stir/saute 6 minutes or until wilted.
    Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
    Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
    Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.

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