Ingredients for Quinoa With Leeks And Shiitake Mushrooms
- Fat Free Vegetable Broth
- ½ cup water
- ¼ teaspoon salt (divided)
- 1 cup quinoa
- Flat Leaf Parsley
- Olive Oil
- Fresh Ground Black Pepper
- Leeks
- Shiitake Mushroom Caps
- Red Bell Peppers
- Dry White Wine
- 2 tablespoons chopped walnuts
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How to Make Quinoa With Leeks And Shiitake Mushrooms
- In a medium saucepan, combine 1 ½ cups vegetable broth, ½ cup water, and ¼ teaspoon salt. Bring to a boil.
- Stir in 1 cup quinoa. Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
- Remove from heat and stir in 1 ½ teaspoons olive oil and ¼ cup chopped fresh parsley. Season with ⅛ teaspoon black pepper. Set aside to keep warm.
- Heat 1 ½ teaspoons olive oil in a medium nonstick skillet over medium-high heat.
- Add 1 cup thinly sliced leeks and sauté for 6 minutes, or until wilted.
- Add 8 ounces shiitake mushrooms, sliced; 1/2 cup chopped bell pepper (any color); and ¼ cup dry white wine. Cook for 2 minutes, or until vegetables are tender.
- Season with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Divide the cooked quinoa mixture evenly among 4 shallow bowls.
- Top each serving with 1 ¼ cups of the leek and mushroom mixture and 2 tablespoons of chopped walnuts.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
45g
Fat
9g
Carbs
26g
