While the quinoa is cooking, add (2) tbsp. of olive oil to a pan and sauté the leeks until they soften. Add the mushrooms and stir continually until they brown. Add a pinch or two of sea salt and a grind or two of black pepper. Set aside.
of black pepper
turn the heat off the quinoa and let stand for another
Fold the leeks and mushroom mixture gently into the quinoa and fluff with a fork. Add a splash of olive oil and some sea salt and black pepper to taste. Top with arugula.
On the way home I was wondering what I was going to do with all these little tomatoes and then my daughter told me she wanted salad withbaby tomatoes so I took her request and created a salad that we had at our picnic on Saturday
Quinoa Stuffed Tomatoes. Nutritional yeast lends a cheesy element to this dish and then there are the robust flavors of sun-dried tomatoes and black olives, complete with the meaty texture of the portobellos
Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk. Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek. Add leeksand mushrooms, and saute 6 minutes or until the vegetables are lightly browned. Cover, reduce heat, and simmer 15 minutes or until leeks are tender. Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally. 6 leeks