Caramelized Leek, Fennel and Mushroom Quinoa

By Jamie L. • January 6, 2013 • 2 Comments

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Author Notes: I have recently become obsessed with quinoa. I am constantly searching for new ways to prepare so. So, when I saw the contest ingredient was leeks I thought "why not!". The fennel compliments the leeks with a rich sweetness and the mushrooms add a earthly element as well as provide texture to the dish - Jamie L.

Serves 4

2 tablespoons Olive Oil
2 tablespoons Butter
1/2 Fennel Bulb, thinly sliced
2 Leeks, sliced and rinsed
3 cups Button Mushroom, quartered
1 cup Quinoa
2 cups Chicken Stock

Melt butter in olive oil in a large sautee pan
Add leeks and fennel to pan. Sprinkle with a pinch of salt
While leeks and fennel are cooking, combine quinoa and chicken stock and cook per package directions
Sautee leeks and fennel over medium high heat until slightly caramelized
Add mushrooms and a pinch of salt
Reduce heat to medium
Sautee mushrooms until tender and brown. Stirring often so leeks and fennel do not burn
Once quinoa is cooked, add quinoa to sautee pan and combine well
Salt and Pepper to taste