Quinoa with Leeks and Mushrooms
- Total Time
This protein-packed side dish is Kosher for Passover but excellent with roasted chicken all year long.
cooking spray3 spray(s)
olive oil2 tsp
uncooked leek(s)4 cup(s), washed, trimmed, chopped*
cremini mushroom(s)4 cup(s), sliced
fresh parsley¼ cup(s), packed, minced (or more to taste)
table salt1 tsp, divided
black pepper½ tsp, divided
uncooked quinoa1 cup(s)
reduced sodium vegetable broth2 cup(s)
fresh lemon juice2 tsp, or to taste
- 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.
- 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).
- 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.
- Serving size: 1/2 c