Photo of Quinoa with Leeks and Mushrooms by WW

Quinoa with Leeks and Mushrooms

PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
A protein-packed side dish that’s Kosher for Passover but excellent with roasted chicken all year long.


Cooking spray

3 spray(s)

Olive oil

2 tsp

Uncooked leek(s)

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

Cremini mushroom(s)

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


  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.


*To prepare the leeks, trim the dark green leaves and root ends off. Split the leeks lengthwise and soak in water until all the sand has washed away. Chop only the white parts of the leeks. If you can find pre-rinsed quinoa, skip the rinsing step in the instructions above.