Quinoa With Leeks and Shiitake Mushrooms

Quinoa With Leeks and Shiitake Mushrooms

niedziela, 9 lutego 2014

Quinoa With Leeks and Shiitake Mushrooms

Time: 53 mins

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.