Quinoa with Leeks and Shiitake Mushrooms

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 0.3 cup cooking wine dry white
• 3 tablespoons flat-leaf parsley fresh chopped
• 3 cups leek thinly sliced 2 large
• 1 tablespoon olive oil divided
• 1.5 cups quinoa rinsed uncooked
• 1.5 cups bell pepper red chopped
• 0.5 teaspoon salt divided
• 8 ounces shiitake mushroom caps thinly sliced
• 2 cups less-sodium vegetable broth fat-free organic such as Swanson Certified
• 0.5 cup walnuts coarsely chopped
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

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.
2. Remove from heat; keep warm.
3. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat.
4. Add leek; saut 6 minutes or until wilted.
5. 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.
6. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.