- 20 mins
- 40 mins
Ingredients
- 3 sprays cooking spray
- 2 t olive oil
- 4 c washed , trimmed, and chopped leeks
- 4 c sliced cremini mushrooms
- 1/4 c packed minced fresh parsley, or to taste
- 1 t table salt, divided
- 1 c uncooked quinoa
- 2 c reduced-sodium vegetable broth
- 2 t fresh lemon juice, or to taste
Preparation
Step 1
Coat a large skillet with cooking spray; set over medium-high heat. Add oil to skillet and when it starts to shimmer, add leeks to pan. Reduce heat to medium and cook. stirring occasionally, about 10 minutes. Add mushrooms to pan, cook, stirring occasionally, until mushrooms release their moisture about 10 minutes. Add parsley, 1/2 t salt, and 1/4 t pepper; toss gently and set aside.
If you are using pre-rinsed quinoa, you can skip this step:
Meanwhile, while vegetables are cooking, soak quinoa in cold water for 1 minute; then rinse quinoa under cold water until the water runs clear.
In a medium saucepan, combine broth, rinsed quinoa, and remaining 1/2 t salt and 1/4 t pepper; bring mixture to a boil. Cover, reduce heat to low, and simmer for 10 minutes. After 10 minutes, remove from heat and uncover pan; fluff with a fork. Add vegetables to pan and gently toss to combine; finish with a squeeze of lemon juice.