Tuesday, January 8, 2013

#Leeklove Quinoa with Leeks and Mushrooms

This month Love Bloghop is #Leeklove.  I thought that I would get my dish made before I was leaving to go out of town to see my Granddaughter, but that didn't happen, unfortunately.  So, I am posting now. When I was thinking of recipes with leeks, I could have made the Irish Leek Potato Soup or a quiche using leeks, but I wanted something a little different.

I found a recipe with Leeks, Quinoa, Mushrooms, and Red Peppers. Since Quinoa is one of my new loves, I thought that I would try a recipe with quinoa.  This recipe used Shitake Mushrooms, but my grocery store didn't have them, so I  subbed Cremini mushrooms instead, which have a deeper color and flavor. Also, I  forgot to buy flat leaf parsley, so I used the dry parsley. This recipe comes together quickly, cooking the quinoa first.  Then, saute the leeks, add the mushrooms and red pepper, and simmer with white wine.Top the cooked quinoa with the vegetable mixture.  Garnish with chopped walnuts.  This dish has many flavors and textures, the nutty quinoa, mild leeks, crunchy red peppers, mushrooms, and crunchy walnuts.  This  is a perfect dish for a light dinner or lunch. I now have lunch for a week:)  Be sure and stop by Deanna@Teaspoon of Spice  and see the other #Leeklove recipes. You can also see them on Love Bloghop on Pinterest.  Enjoy!

Quinoa with Leeks and Mushrooms Adapted from Cooking Light


  •  2 cups fat-free, less-sodium vegetable or chicken broth
  • 1 cup water
  • 1/2 teaspoon salt, divided
  • 1  1/2 cups uncooked quinoa, rinsed
  • 3 tablespoons chopped fresh flat-leaf parsley  I used 1 Tbsp dried 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)  I used cremini
  • 1 1/2 cups chopped red bell pepper
  •  1/4 cup dry white wine 
  •  1/2 cup coarsely chopped walnuts


  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.
  3. 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.

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #49
 Stop by and say Hi to Brandie!


  1. I adore leeks too and this dish looks like the perfect way to use them. I hope you had an amazing time with your granddaughter (how could you not, right?). :)

    1. Christiane,
      This dish was a great way to use leeks, as well as the other vegetables with the quinoa.
      I had a great time with Aria, but we had to scale down our plans. she went skiing, fell on icy snow, and got a concussion, the night before I arrived. I was glad that I was there to hang out with her, watch movies, and make cookies!

  2. Sounds great, with some wonderful flavors. I will definitely have to try this recipe. Thanks for sharing! :)

    Happy Valley Chow

    1. Eric,
      This dis has wonderful textures and flavors. You are welcome. Thanks for stopping by my blog. so nice to meet you.

  3. I loved your leek dish. This looks so colourful and appetising!

  4. Purabi,
    Thank you! This dish is very flavorful, with all of the veggies. Thabk you for stopping by my blog. Nice to meet you.

  5. Loving the colourful and delicious flavours :)

    Choc Chip Uru

    1. Uru,
      It just seems that colorful food tastes better;)

  6. Yum! My two loves would be leeks with mushrooms - I did a dish with them both and Israeli couscous last year - so simple and so good -will have to try with quinoa. Happy #leeklove!

    1. Deanna,
      I love the leek and mushroom combo, too. Th red bell pepper adds color and flavor with the quinoa.

    2. This comment has been removed by the author.

  7. Happy, healthy 2013 to you, Becky! What a wonderful way to start the year. Love quinoa like you but adding leeks and mushrooms sounds delicious. Leeks are a real cleanser too!

  8. Jill,
    After all the indulging over the holidays, this is a perfect lighter dish with lots of veggies, and protein.

  9. This sounds good and healthy, Becky! I've had a box of quinoa in the pantry forever, trying to figure out what to do with it. This will work!

  10. Pam,
    Quinoa is so easy to work with. You basically cook the quinoa for about 15 min, and then add all sorts of veggies, hot like this dish or cold like a salad. Let me know how you like it!

  11. Quinoa is great, I love it for gluten free dishes! I love this recipe and will try it!

  12. T.R.
    If yo love quinoa, you will love this recipe. you can cutomize the recipe to the veggies in your fridge, too:)

  13. I have been wanting to try quinoa and this looks great!

    1. Jenn,
      Quinoa is so versatile and easy to make. You basically cook it like rice, and it's done in 15 min. You can use it hot or cold with many veggies, or you can even add a little chicken.


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