Quinoa - Stuffed Mushrooms

• 1/4 cup quinoa
• 8 ounces cremini mushrooms, caps and stems wiped clean
• 1 tablespoon grapeseed oil, divided (or olive oil)
• 1 tablespoon finely minced garlic
• 1/3 cup chopped leek, white part
• 1/4 cup low sodium chicken broth
• 1 1/2 tablespoons lemon juice
• 2 tablespoons toasted and finely chopped walnuts
• 2 tablespoons fresh flat-leaf Italian parsley, chopped
• sea salt

1. Preheat oven to 425u0b0F.
2. Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
3. Separate mushroom caps from stems.
4. Finely chop stems and measure out a generous 1/3 cup.
5. Spray caps with olive oil spray inside and out. Set on baking sheet open side up
6. Swish quinoa again and them drain in through a fine sieve strainer.
7. Heat 1 tbs grape seed oil in a skillet over med-heat. Add leek, garlic and reserved mushroom stems, sauteing until fragrant. Stir in quinoa and broth. Bring to a boil.
8. Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute.
9. Stir in lemon juice, walnuts and parsley.
10. Season to taste with salt.
11. With a teaspoon, pack stuffing inside mushroom caps, mounding high.
12. Roast till hot and fork tender, about 10 minute
13. Serve hot or at room temperature.

quinoa, cremini mushrooms, grapeseed oil, garlic, chicken broth, lemon juice, walnuts, flatleaf, salt

Taken from www.food.com/recipe/quinoa-stuffed-mushrooms-271791 (may not work)