Quinoa With Leeks And Shiitake Mushrooms

• 2 cups fat-free vegetable broth
• 1 cup water
• 1/2 teaspoon salt, divided
• 1 1/2 cups uncooked quinoa, well rinsed
• 3 tablespoons chopped fresh flat leaf parsley
• 1 tablespoon olive oil, divided
• 1/4 teaspoon fresh ground black pepper, divided
• 3 cups thinly sliced leeks
• 4 cups thinly sliced shiitake mushroom caps
• 1 1/2 cups chopped red bell peppers
• 1/4 cup dry white wine
• 1/2 cup coarsely chopped walnuts

1. In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
2. Stir in quinoa.
3. Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
4. Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
5. Remove from heat; keep warm.
6. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
7. Add in leek; stir/saute 6 minutes or until wilted.
8. Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
9. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
10. Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.

vegetable broth, water, salt, quinoa, flat leaf parsley, olive oil, fresh ground black pepper, leeks, shiitake mushroom, red bell peppers, white wine, walnuts

Taken from www.food.com/recipe/quinoa-with-leeks-and-shiitake-mushrooms-155408 (may not work)