The earthy flavors of quinoa (pronounced KEEN-wah), mushrooms and goat cheese are wonderfully balanced by the classic vinaigrette dressing in this easy-to-make side dish.
For salad, place quinoa, water, shiitake mushrooms and salt in (3-qt./2.8 L) Saucepan; bring to a boil. Cover; reduce heat to low and simmer 15 minutes. Remove from heat and set aside.
Meanwhile, cut leeks in half lengthwise, then into 4-in (10 cm) pieces using Santoku Knife. Heat Grill Pan over medium-high heat 5 minutes. Place leeks in pan; brush with some of the dressing using Chef's Silicone Basting Brush. Place Grill Press over leeks; grill 3-5 minutes, turning once. Remove leeks from pan; cool slightly, then cut into thin slices.
Calories 240, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 32 g, Protein 8 g, Sodium 530 mg, Fiber 3 g
2 starch, 1/2 vegetable, 2 fat (2 carb)
Quinoa is an ivory, bead-shaped seed that is treated like a grain and has a delicate flavor. It is considered a "super grain" because it contains all eight essential amino acids.
Couscous can be substituted for the quinoa, if desired. Add the shiitake mushrooms and salt to the water and bring to a boil. Add the couscous. Remove from heat and cover to hydrate.
Dry shiitake mushrooms need to be hydrated before using and have a concentrated flavor and meaty texture.
Cut leeks in half lengthwise before washing to remove any grit. The white and light green parts of the leek are the most tender portions; do not use the dark green leaves.
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