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

1. 1

   rehydrate the mushroom blend with 1-1/4 cups hot water, about 20 or more minutes

2. 2

   heat olive oil and simmer leeks and garlic until mushy

3. 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. 4

   microwave the peas so they are hot and crunchy (not mushy)

5. 5

   mix the peas with the cooked Quinoa dish

6. 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. 7

   serve

* Per serving · 4 servings · Values may vary.

No additional tips available.