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Quinoa with Leeks and Shiitake Mushrooms

Yield 4 servings
Quinoa has become popular as a "superfood" high in protein and iron. It takes only 15 minutes to cook and has a nutty flavor and aroma. This is tasty with sautéed soy "sausage" links.

Ingredients

  • 2 cups fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
  • 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, 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 8 ounces)
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup dry white wine
  • 1/2 cup coarsely chopped walnuts

Nutrition Information

  • calories 495
  • caloriesfromfat 29 %
  • fat 15.7 g
  • satfat 1.7 g
  • monofat 5.7 g
  • polyfat 6.2 g
  • protein 15.8 g
  • carbohydrate 73.8 g
  • fiber 7.9 g
  • cholesterol 0.0 mg
  • iron 10.5 mg
  • sodium 839 mg
  • calcium 95 mg

How to Make It

  1. 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.

  2. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; 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.