Leek and Mushroom Quinoa

Recipe Courtesy of the Mushroom Council and Food for My Family


Yields: 4 servings


1 cup quinoa
2 cups water
3 tablespoons butter
1 cup baby portabella mushrooms, sliced
1 leek, diced
3 tablespoons white wine
¼ cup blue cheese crumbles
Salt and pepper


Add quinoa and water to a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 10-15 minutes until water is absorbed.

In a sauté pan, melt butter over medium-high heat. Add in mushrooms and leek and sauté for 5 minutes until they start to become tender. Pour white wine over and cook for an additional 3 minutes until a thick sauce forms.

Stir mushrooms and leeks into the quinoa alone with the blue cheese crumbles. Season with salt and pepper and serve immediately.


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