Savory Quinoa Pilaf with Leeks and Shiitake Mushrooms
With a delightful combination of nutty quinoa, tender leeks, and earthy shiitake mushrooms, this vibrant pilaf is a feast for the senses. Tossed with colorful red bell peppers and toasted walnuts, each bite offers a crunchy texture and a medley of flavors that celebrate healthful living. Perfect as a hearty main dish or a satisfying side, this recipe harnesses the wholesome goodness of nature, ensuring a fulfilling meal without the guilt. Ideal for weeknight dinners or impressing guests at gatherings.
4
Servings
495
Calories
12
Ingredients
Ingredients
fat-free vegetable broth
2 cups
water
1 cup
salt
1/2 teaspoon, divided
uncooked quinoa
1 1/2 cups (well rinsed)
fresh flat leaf parsley
3 tablespoons (chopped)
olive oil
1 tablespoon, divided
fresh ground black pepper
1/4 teaspoon, divided
thinly sliced leeks
3 cups
thinly sliced shiitake mushroom caps
4 cups
chopped red bell peppers
1 1/2 cups
dry white wine
1/4 cup
coarsely chopped walnuts
1/2 cup
Instructions
1
In a large saucepan, combine the fat-free vegetable broth, water, and 1/4 teaspoon of salt. Bring to a boil over medium-high heat.
2
Once boiling, stir in the rinsed quinoa. Reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until all the liquid has been absorbed.
3
Once cooked, remove the saucepan from heat and gently fluff the quinoa with a fork. Stir in the chopped parsley, 1 1/2 teaspoons of olive oil, and 1/8 teaspoon of black pepper. Keep warm.
4
In a separate medium nonstick skillet, heat the remaining 1 1/2 teaspoons of olive oil over medium-high heat.
5
Add the sliced leeks to the skillet and sauté for approximately 6 minutes, or until softened and translucent.
6
Next, incorporate the shiitake mushroom caps, chopped red bell peppers, and dry white wine into the skillet. Cook for an additional 2-3 minutes until the vegetables are tender and fragrant.
7
Season the vegetable mixture with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, mixing well.
8
To serve, divide 1 cup of the quinoa mixture among 4 shallow bowls. Top each bowl with 1 1/4 cups of the sautéed vegetable mixture and sprinkle with 2 tablespoons of coarsely chopped walnuts.
Nutrition Information
15.7
Fat
73.8
Carbs
15.8
Protein
7.9
Fiber
0
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Savory Quinoa Pilaf with Leeks and Shiitake Mushrooms?
It is a vibrant, healthful pilaf featuring nutty quinoa, tender leeks, earthy shiitake mushrooms, red bell peppers, and toasted walnuts.
How many servings does this recipe make?
This recipe yields 4 servings.
What are the main ingredients in this quinoa pilaf?
The primary ingredients include uncooked quinoa, fat-free vegetable broth, leeks, shiitake mushroom caps, red bell peppers, and walnuts.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses quinoa and fresh vegetables.
Is this dish suitable for vegetarians?
Yes, it is a vegetarian-friendly dish.
How many calories are in one serving?
Each serving contains approximately 495 calories.
What is the protein content of this meal?
Each serving provides 15.8 grams of protein.
How much fiber is in this recipe?
There are 7.9 grams of fiber per serving.
Does this recipe contain cholesterol?
No, this recipe contains 0 mg of cholesterol.
How long does it take to cook the quinoa?
The quinoa takes about 15 minutes to simmer until all liquid has been absorbed.
What type of broth is used?
The recipe calls for 2 cups of fat-free vegetable broth.
How should the leeks be prepared?
Leeks should be thinly sliced and sautéed for approximately 6 minutes until softened.
What kind of mushrooms are recommended?
The recipe specifically uses 4 cups of thinly sliced shiitake mushroom caps.
Is white wine required for this recipe?
The recipe uses 1/4 cup of dry white wine to deglaze and flavor the vegetables.
Should the quinoa be rinsed before cooking?
Yes, 1 1/2 cups of uncooked quinoa should be well rinsed to remove any bitterness.
What type of nuts are used for the garnish?
The dish is topped with 1/2 cup of coarsely chopped walnuts.
How much fat is in each serving?
Each serving contains 15.7 grams of fat.
How many carbohydrates are in this recipe?
One serving contains 73.8 grams of carbohydrates.
What fresh herbs are included?
3 tablespoons of chopped fresh flat leaf parsley are stirred into the cooked quinoa.
How much olive oil is used in total?
A total of 1 tablespoon of olive oil is used, divided between the quinoa and the vegetable skillet.
What is the total number of ingredients in this recipe?
There are 12 distinct ingredients used in this dish.
Can this be served as a main dish?
Yes, it is perfect as a hearty main dish or as a satisfying side.
How do you serve the pilaf?
Divide 1 cup of quinoa among 4 bowls, top each with 1 1/4 cups of the vegetable mixture, and sprinkle with walnuts.
Is this recipe considered easy to cook?
Yes, it is tagged as an easy cooking recipe suitable for weeknight dinners.
What color bell peppers are used?
The recipe calls for 1 1/2 cups of chopped red bell peppers.
What seasoning is added to the quinoa?
The quinoa is seasoned with salt, olive oil, black pepper, and fresh parsley.
What is the texture of the dish?
The dish offers a medley of textures, including fluffy quinoa, tender vegetables, and crunchy walnuts.
How much salt is required in total?
The recipe uses 1/2 teaspoon of salt, which is divided between the quinoa cooking liquid and the vegetables.
Can I use ground black pepper?
Yes, the recipe suggests using 1/4 teaspoon of fresh ground black pepper.
Is this recipe good for meal prepping?
Yes, grain bowls like this pilaf are excellent for healthy meal prepping and leftovers.