Quinoa With Leeks And Shiitake Mushrooms Recipes

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

GARLIC MUSHROOM QUINOA

Steps:

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined. Serve immediately, garnished with Parmesan, if desired.

QUINOA WITH LEEKS AND SHIITAKE MUSHROOMS

Steps:

• In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
• Stir in quinoa.
• Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
• Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
• Remove from heat; keep warm.
• Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
• Add in leek; stir/saute 6 minutes or until wilted.
• Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
• Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.