Leek and Mushroom Quinoa

Recipe Courtesy of the Mushroom Council and Food for My Family

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Yields: 4 servings

Ingredients

• 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

Directions

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.

Tags: baby portabella, comfort, crimini, quinoa, savory