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.
Ingredients
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2 tablespoons
Olive Oil
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2 tablespoons
Butter
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1/2
Fennel Bulb, thinly sliced
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2
Leeks, sliced and rinsed
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3 cups
Button Mushroom, quartered
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1 cup
Quinoa
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2 cups
Chicken Stock
Directions
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Melt butter in olive oil in a large sautee pan
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Add leeks and fennel to pan. Sprinkle with a pinch of salt
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While leeks and fennel are cooking, combine quinoa and chicken stock and cook per package directions
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Sautee leeks and fennel over medium high heat until slightly caramelized
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Add mushrooms and a pinch of salt
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Reduce heat to medium
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Sautee mushrooms until tender and brown. Stirring often so leeks and fennel do not burn
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Once quinoa is cooked, add quinoa to sautee pan and combine well
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Salt and Pepper to taste
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