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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.
- 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
- This recipe was entered in the contest for Your Best Leeks
Breakfast for breakfast, lunch, or dinner.
When I dip, you dip, we dip.
Style with a breeze.
Genius, explained at last.
White and Grey Ceramic Vase
For fresh blooms.