Quinoa with Leeks and Mushrooms

Total Time
40 min
20 min
20 min
This protein-packed side dish is 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), packed, minced (or more to taste)

table salt

1 tsp, divided

black pepper

½ tsp, divided

uncooked quinoa

1 cup(s)

fat free reduced sodium vegetable broth

2 cup(s)

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, 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


*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. Only chop the light green and white parts of the leeks.

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