Quinoa With Leeks, Mushrooms, Peas And A Splash Of Truffle Oil

• 1/2 cup Quinoa (keen-wa
• 1/2 to 1 cup dried mushroom blend
• 1-2 cloves garlic
• 1 large leek, diced
• 1/2 cup frozen peas
• olive oil
• salt and pepper
• splash of Dark Truffle oil (drissle or less)

1. rehydrate the mushroom blend with 1-1/4 cups hot water, about 20 or more minutes
2. heat olive oil and simmer leeks and garlic until mushy
3. add 1 cup of the water from the reconstituted mushrooms, the reconsituted mushroom and quinoa to garlic and leeks, bring to a slight boil, cover and simmer 20 minutes or until all the water has soaked into the quinoa (like rice). 1 drizzle of truffle oil can be added during the simmer stage.
4. microwave the peas so they are hot and crunchy (not mushy)
5. mix the peas with the cooked Quinoa dish
6. add salt and pepper to taste (I add a lot of salt to this dish-a good pinch, taste and then sometimes even a little more).
7. serve

quinoa, mushroom blend, garlic, frozen peas, olive oil, salt, truffle oil

Taken from www.epicurious.com/recipes/member/views/quinoa-with-leeks-mushrooms-peas-and-a-splash-of-truffle-oil-1277253 (may not work)