Ingredients:
2 cups fat-free vegetable broth
1 cup water
1/2 teaspoon salt, divided
1 1/2 cups uncooked quinoa, well rinsed
3 tablespoons chopped fresh flat leaf parsley
1 tablespoon olive oil, divided
1/4 teaspoon fresh ground black pepper, divided
3 cups thinly sliced leeks
4 cups thinly sliced shiitake mushroom caps
1 1/2 cups chopped red bell peppers
1/4 cup dry white wine
1/2 cup coarsely chopped walnuts
Directions:
In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
Stir in quinoa.
Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
Remove from heat; keep warm.
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
Add in leek; stir/saute 6 minutes or until wilted.
Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.
Servings: 4
Time preparation: 30 min.
Time total: 53 min.