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Leek and Mushroom Quinoa

October 7, 2012
leek and mushroom quinoa with wine

It feels so nice to sit down and write this blog right now. We spent this weekend babysitting our niece and nephew. We had a ton of fun swimming, carving pumpkins, and setting up a tent and a fire pit and roasting marshmallows in our yard! These kids are adorable and super fun to hang out with but man, I’ve got to give moms and dads props because kids are exhausting!

I am really glad to have peace and quiet now; there are no crumbs where I am sitting, the only sound is the AC running and the only smell around me is my pumpkin scented candle. After they left, my boyfriend and I looked at each other and said, “People have these on purpose?” We like kids and we might have some of our own someday but for now, we like to be able to give them back to their parents. I think we’ll start with a dog.

leek and mushroom quinoa with wine

This recipe was the result of me getting bored with the same old quinoa side dishes. I make quinoa a lot; mostly with grilled veggies or in an avocado quinoa salad. I went out of the box on this one and used some ingredients that I don’t regularly use- like wine ! It can be omitted, but with it, this dish pairs nicely with a cold glass of white wine- a great way to unwind from crazy kids!

Quinoa is my grain of choice because it’s really good for you. It’s gluten-free and  a great source of protein, calcium and iron. 

Leek and Mushroom Quinoa


  • 3 Cups veggie broth
  • 1 1/2 Cups uncooked quinoa
  • 1 Large leek, thinly sliced
  • 4 Cups sliced mushrooms (I used Shitaki)
  • 1 1/2 Cups sliced red pepper
  • 2 Cloves garlic, minced
  • A dash of white wine (About 2 or 3 tablespoons)
  • 1/2 Teaspoon salt
  • 3 Tablespoons fresh parsley
  • Olive oil
  • Pepper to taste
  • 1/2 Cup walnuts chopped

To Do:

  • Combine the veggie broth and quinoa and cook on a low heat until there is no more liquid (about 10-15 minutes), stirring occasionally.
  • Meanwhile, chop up the leek and saute it in about a tablespoon of olive oil for about 5 minutes.
  • Chop the mushrooms, garlic and peppers and add to the pan with the leeks.
  • Add the salt, pepper, and parsley, to the vegetables, stir occasionally and cook until the peppers and leeks are soft- about 5-6 more minutes.
  • Add the wine to the vegetables and saute for 1 more minute.
  • Combine the veggies and quinoa in a bowl and serve with chopped walnuts on top (I failed to include the walnuts on my pictures, so just pretend it’s there!).

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