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Photo of Quinoa with leeks and mushrooms by WW

Quinoa with leeks and mushrooms

2
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
This protein-packed side dish is Kosher for Passover but is excellent with roasted chicken or fish all year long. If you've never cooked with leeks before, it's really quite simple, but there are some steps you have to take to properly rinse them. First, trim the dark green leaves and root ends off. Split the leeks lengthwise and soak in water until all the sand has washed away. Only chop the light green and white parts of the leeks. You'll love how to they complement the cremini mushrooms, quinoa, and fresh parsley and lemon juice in this bright and herby dish.

Ingredients

Cooking spray

3 spray(s)

Olive oil

2 tsp

Uncooked leeks

4 cup(s), washed, trimmed, chopped]

Cremini mushroom

4 cup(s), sliced, sliced

Fresh parsley

¼ cup(s), packed, minced (or more to taste)

Table salt

1 tsp, divided

Black pepper

½ tsp, divided

Uncooked quinoa

1 cup(s)

Low sodium vegetable broth

2 cup(s)

Fresh lemon juice

2 tsp, or to taste

Instructions

  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 teaspoon salt and 1/4 teaspoon pepper; toss gently and set aside.
  2. 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 (or buy pre-rinsed quinoa if you can find it).
  3. In a medium saucepan, combine broth, rinsed quinoa, remaining 1/2 teaspoon salt and 1/4 teaspoon 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.
  4. Serving size: 1/2 c

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