Quinoa With Leeks and Shiitake Mushrooms |
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Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 4 |
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From Cooking Light. Per serving: 495 calories, 15.7 g fat, 15.8 g protein, 73.8 g carb, 7.9 g fiber, 0 mg cholesterol. 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 |
Directions:
1. In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
2. Stir in quinoa.
3. Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
4. Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
5. Remove from heat; keep warm.
6. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
7. Add in leek; stir/saute 6 minutes or until wilted.
8. Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
9. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
10. 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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