Quinoa with Leeks and Shiitake Mushrooms
Elevate your plant-based meal game with this savory and wholesome Quinoa with Leeks and Shiitake Mushrooms recipe. Featuring fluffy, nutty quinoa as a base, this dish is infused with the earthy flavors of sautéed shiitake mushrooms, tender leeks, and aromatic garlic and thyme. A finishing touch of fresh parsley and a splash of lemon juice brighten the dish, creating a perfect balance of heartiness and freshness. Not only is this recipe easy to prepare in just 40 minutes, but it’s also a nutritious option packed with fiber and protein, making it ideal as a satisfying vegan main course or a versatile side dish. Perfect for weeknights or special occasions, this one-pan recipe is a celebration of simple ingredients and bold flavors.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 medium stalks Leeks
- 8 ounces Shiitake mushrooms
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Vegetable stock (optional)
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Rinse the quinoa under cold running water using a fine mesh sieve to remove any bitterness caused by saponin residue.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil over medium-high heat. Once boiling, cover with a lid, reduce the heat to low, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
While the quinoa cooks, prepare the leeks by trimming off the dark green tops and roots. Slice the leeks lengthwise, then rinse thoroughly under cold water to remove any trapped dirt. Slice them into thin half-moons.
Trim and discard the stems from the shiitake mushrooms. Slice the caps into thin slices.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 5-6 minutes, stirring occasionally, until softened and slightly golden.
Add the minced garlic and fresh thyme to the skillet, stirring for 1 minute until fragrant.
Increase the heat to medium-high and add the sliced shiitake mushrooms. Cook for 5-6 minutes, stirring often, until the mushrooms are golden and tender. If the mixture seems dry, add 2-3 tablespoons of vegetable stock or water to deglaze the skillet.
Season the mixture with salt and black pepper. Stir to combine.
Gently fold the cooked quinoa into the skillet with the leek and mushroom mixture until evenly combined. Cook for another 2 minutes, allowing the flavors to meld together.
Stir in the chopped fresh parsley and lemon juice for a burst of freshness. Adjust seasoning to taste, if needed.
Serve warm as a side dish or as a hearty plant-based main course. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.1 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1331 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
