Caramelized Leek, Fennel And Mushroom Quinoa

1. 1

   Melt butter in olive oil in a large sautee pan

2. 2

   Add leeks and fennel to pan. Sprinkle with a pinch of salt

3. 3

   While leeks and fennel are cooking, combine quinoa and chicken stock and cook per package directions

4. 4

   Sautee leeks and fennel over medium high heat until slightly caramelized

5. 5

   Add mushrooms and a pinch of salt

6. 6

   Reduce heat to medium

7. 7

   Sautee mushrooms until tender and brown. Stirring often so leeks and fennel do not burn

8. 8

   Once quinoa is cooked, add quinoa to sautee pan and combine well

9. 9

   Salt and Pepper to taste

* Per serving · 4 servings · Values may vary.

No additional tips available.