Quinoa with Leeks and Mushrooms

By MAB

Side Dish (3 ppvs 1/2 cup serving)

Ingredients

• 3 sprays cooking spray
• 2 tsp olive oil
• 4 cups washed, trimmed and chopped leeks
• 4 cups sliced cremini mushrooms
• 1/4 cup packed minced fresh parsley
• 1 tsp table salt, divided
• 1/2 tsp black pepper, divided
• 1 cup cook quinoa
• 2 cups reduced sodium vegetable broth
• 2 tsp 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 tsp salt and 1/4 pepper; toss gently and set aside.

Meanwhile, while vegetables are cooking, soak quinoa in cold water for 1 minute, then rinse quinoa under cold running water until the water runs clear.

In a medium saucepan, combine broth, rinsed quinoa and remaining salt and 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.