Quinoa with Leeks and Mushrooms
0
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
A protein-packed side dish that’s Kosher for Passover but excellent with roasted chicken all year long.
Ingredients
Cooking spray
3 spray(s)
Olive oil
2 tsp
Uncooked leek
4 cup(s), washed, trimmed, chopped*
Cremini mushrooms
4 cup(s), sliced
Fresh parsley
¼ cup(s), fresh, packed, minced (or more to taste)
Table salt
1 tsp, divided
Black pepper
½ tsp, divided
Uncooked quinoa
1 cup(s)
Vegetable broth
2 cup(s), or chicken broth
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, 2ml (1/2 tsp) salt and 1ml (1/4 tsp) 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.
3
In a medium saucepan, combine broth, rinsed quinoa, remaining 2ml (1/2 tsp) salt and 1ml (1/4 tsp) 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. Yields about 125ml (1/2 cup) per serving.
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