Quinoa with Leeks and Shiitake Mushrooms

Name: Quinoa with Leeks and Shiitake Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, divided; 59 milliliters dry white wine; 3 Tbsps chopped fresh flat-leaf parsley; 710 milliliters thinly sliced leek (about 2 large); 1 Tbsp olive oil, divided; 355 milliliters uncooked quinoa, rinsed; 355 milliliters chopped red bell pepper; 1 teaspoons salt, divided; 227 grams cups thinly sliced shiitake mushroom caps (about; 473 milliliters fat-free, less-sodium vegetable broth (such as Swanson Certified Organic); 118 milliliters coarsely chopped walnuts; 237 milliliters water

Quinoa with Leeks and Shiitake Mushrooms is a gluten free and vegan side dish. This recipe makes 4 servings with 458 calories, 14g of protein, and 18g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, wine, shiitake mushroom caps, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Black Pepper

Parsley

Quinoa

Broth

Water

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Remove from heat; keep warm.

Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add leek; saut 6 minutes or until wilted.

Ingredients you will need

Leek

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.

Ingredients you will need

Black Pepper

Bell Pepper