Quinoa with Leeks and Mushrooms
Weight Watchers Recipe
Prep time: 20 min
Cook time: 20 min
Other time: 0 min
This protein-packed side dish is Kosher for Passover but excellent with roasted chicken all year long.
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3 spray(s) cooking spray
2 tsp olive oil
4 cup(s) uncooked leek(s), washed, trimmed, chopped*
4 cup(s) cremini mushroom(s), sliced
1/4 cup(s) fresh parsley, packed, minced (or more to taste)
1 tsp table salt, divided
1/2 tsp black pepper, divided
1 cup(s) uncooked quinoa
2 cup(s) reduced sodium vegetable broth
2 tsp fresh lemon juice, or to taste
- Coat a large skillet with cooking spray; set over medium-high heat. Add oil to skillet and when it starts to shimmer, add leeks to pan. Reduce heat to medium and cook, stirring occasionally, about 10 minutes. Add mushrooms to pan; cook, stirring occasionally, until mushrooms release their moisture, about 10 minutes. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss gently and set aside.
- Meanwhile, while vegetables are cooking, soak quinoa in cold water for 1 minute; then rinse quinoa under cold running water until the water runs clear (or buy pre-rinsed quinoa if you can find it).
- In a medium saucepan, combine broth, rinsed quinoa, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; bring mixture to a boil. Cover, reduce heat to low and simmer for 10 minutes. After 10 minutes, remove from heat and uncover pan; fluff with a fork. Add vegetables to pan and gently toss to combine; finish with a squeeze of lemon juice.
- Serving size: 1/2 c
- *To prepare the leeks, trim the dark green leaves and root ends off. Split the leeks lengthwise and soak in water until all the sand has washed away. Only chop the light green and white parts of the leeks.
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