#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

Ingredients:

•  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

Directions:

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.  
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!