Leek and Mushroom Quinoa from Food for My Family

This gorgeous post, well-suited for a cool fall weeknight, is brought to you by Shaina of Food for My Family.

In the morning I wake up and roll into the space my husband just got up from. He showers first, and that means that the dip in the middle of the mattress is free for the taking for the next ten minutes while I wait. It’s a comfortable dip when there’s just one of us resting in it, but when there are two, it’s never quite big enough, and somebody invariably has to tilt to get halfway up and out of the dip and then pretend that a good night’s sleep is had on an incline.

Those comfortable spots, worn and used, can become a crutch. You return to them in the kitchen as well, knowing how they feel and move and knowing how they taste. When it comes to cooking, my comfortable spot is in rice. Whether it’s brown or white, sticky or risotto, creamy or pressed into balls I find it to be a satisfying meal and side, one I rely on all too frequently.

After all, there are so many other beautiful grains to be had, not the least of which being quinoa. Quinoa packs a nutty punch, and it pairs well with some of my other favorite flavors and vegetables like leeks and baby portabella mushrooms: strong and earthy and fit for a warm dinner.

Leek and Mushroom Quinoa

  • 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

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.

Makes 4 servings.





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6 Comments to “Leek and Mushroom Quinoa from Food for My Family”

  1. Sylvie says:

    Quinoa is my recent obsession and I can’t seem to get enough lately!

  2. Amanda says:

    Great recipe! Would love more!

  3. Kristen says:

    What a great quinoa recipe. Love the combo of flavors!

  4. TidyMom says:

    I have never cooked Quinoa but can’t wait to try this recipe!!

  5. admin says:

    The flavors really do complement the recipe. Hope you were able to make this at home!

  6. admin says:

    Hi Amanda, Please check out our recipe database on our website here for tasty tips and suggestions. Enjoy! 😉