Ingredient of the Month // Leeks

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For February we are cooking with leeks.  Leeks belong in the onion and garlic family and kind of look like giant green onions!  They're sweeter than most onions and make a fabulous edition to most soups and stews.  The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.  

Quinoa with Leeks, Mushrooms and Red Pepper (via My Recipes)

Ingredients

- 2 cups fat-free, low-sodium vegetable broth

- 1 cup water

- 1/2 teaspoon salt, divided

- 1 1/2 cup uncooked quinoa

- 3 tablespoons parsley, chopped

- 1 tablespoon olive oil, divided

- 1/4 teaspoon pepper, divided

- 3 cups leek, thinly sliced (2-3 leeks)

- 4 cups shiitake mushroom caps, thinly sliced

- 1 1/2 cup red bell pepper, chopped

- 1/4 cup dry white wine

- 1/2 cup walnuts, chopped

Process

1. Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
2. 
   
3. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.