2 leeks
1 pound portobello mushrooms
3 oz virgin olive oil
salt and pepper
24 oz chick broth
12 oz quinoa
3 oz Parmesan cheese, grated
Slice and then dice leek, white and light green portions. Coarsely dice mushrooms.
Heat oil in a large pan. Saute leeks for 5 minutes over a medium heat, then add mushrooms and lower heat. Saute for another 10 minutes until mushrooms shrink in size considerably. Add salt and pepper to taste.
Simmer chicken broth, add quinoa and stir frequently until all liquid is absorbed by quinoa.
Mix quinoa and mushroom mixture. Add cheese.
Serves 4 as a side dish.