Quinoa with Leeks and Baby Portobellos
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  • 3 as a side dish
  • of
  • cup
  • 2 cups)
  • tbsp
  • taste
  • sea salt
  • freshly ground black pepper
  • 15 minutes 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
  • 15 minutes, turn the heat off the quinoa and let stand for another
  • 5 minutes 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.



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