Quinoa with leeks and Shiitake mushrooms
http://www.myrecipes.com/recipe/quinoa-with-leeks-shiitake-mushrooms-10000001041900/
Ingredients
2 cups fat-free, less-sodium vegetable broth (or water and some coconut oil)
1 cup water
1/2 teaspoon salt, divided
1 1/2 cups uncooked quinoa, rinsed
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon olive oil or coconut oil, divided
1/4 teaspoon freshly ground black pepper, divided
3 cups thinly sliced leek (about 2 large)
4+ cups thinly sliced shiitake mushroom caps (about 15+ ounces)
1+1/2 cups or more chopped red bell pepper (1 or 2 bell peppers)
1/4 cup raw coconut vinegar
1/2 cup coarsely chopped walnuts
(Nut allergens? Replace walnuts with a mix of sesame seeds, chia seeds, dried rosemary and thyme.)
Preparation
Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. If you like leeks soft and not crunchy, cook them a bit longer and covered. Add mushroom caps, bell pepper, and vinegar; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.
Ingredients
2 cups fat-free, less-sodium vegetable broth (or water and some coconut oil)
1 cup water
1/2 teaspoon salt, divided
1 1/2 cups uncooked quinoa, rinsed
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon olive oil or coconut oil, divided
1/4 teaspoon freshly ground black pepper, divided
3 cups thinly sliced leek (about 2 large)
4+ cups thinly sliced shiitake mushroom caps (about 15+ ounces)
1+1/2 cups or more chopped red bell pepper (1 or 2 bell peppers)
1/4 cup raw coconut vinegar
1/2 cup coarsely chopped walnuts
(Nut allergens? Replace walnuts with a mix of sesame seeds, chia seeds, dried rosemary and thyme.)
Preparation
Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. If you like leeks soft and not crunchy, cook them a bit longer and covered. Add mushroom caps, bell pepper, and vinegar; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.