Quinoa with Leeks and Shiitake Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Quinoa has become popular as a superfood high in protein and iron. It takes only 15 minutes to cook and has a nutty flavor and aroma. This is tasty with sautéed soy sausage links. Ingredients:
2 cups fat-free, less-sodium vegetable broth (such as swanson certified organic) |
1 cup water |
1/2 teaspoon salt, divided |
1 1/2 cups uncooked quinoa, rinsed |
3 tablespoons chopped fresh flat-leaf parsley |
1 tablespoon olive oil, divided |
1/4 teaspoon freshly ground black pepper, divided |
3 cups thinly sliced leek (about 2 large) |
4 cups thinly sliced shiitake mushroom caps (about 8 ounces) |
1 1/2 cups chopped red bell pepper |
1/4 cup dry white wine |
1/2 cup coarsely chopped walnuts |
Directions:
1. Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
2. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.
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