Quinoa - Stuffed Mushrooms - cooking recipe

Ingredients

1/4 cup quinoa
8 ounces cremini mushrooms, caps and stems wiped clean
1 tablespoon grapeseed oil, divided (or olive oil)
1 tablespoon finely minced garlic
1/3 cup chopped leek, white part
1/4 cup low sodium chicken broth
1 1/2 tablespoons lemon juice
2 tablespoons toasted and finely chopped walnuts
2 tablespoons fresh flat-leaf Italian parsley, chopped
sea salt

Preparation

Preheat oven to 425\u00b0F.
Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
Separate mushroom caps from stems.
Finely chop stems and measure out a generous 1/3 cup.
Spray caps with olive oil spray inside and out. Set on baking sheet open side up
Swish quinoa again and them drain in through a fine sieve strainer.
Heat 1 tbs grape seed oil in a skillet over med-heat. Add leek, garlic and reserved mushroom stems, sauteing until fragrant. Stir in quinoa and broth. Bring to a boil.
Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute.
Stir in lemon juice, walnuts and parsley.
Season to taste with salt.
With a teaspoon, pack stuffing inside mushroom caps, mounding high.
Roast till hot and fork tender, about 10 minute
Serve hot or at room temperature.