Yeah, I know this dish isn't really Easter-related, but it's the thought that counts right? I never got around to making the Easter cupcakes that I planned. I ran out of time and egg whites--after having them for breakfast everyday how wouldn't I.
Anyways, I decided I am definitely staying in Boston for a part of the summer (May & June) and I am very excited. Early morning runs followed by tanning reading sessions on my roof deck? I think so. I'll be taking classes too though, so it's not all fun and games. Although really, it kind of is--summer college students can vouch for it. Plus, given the four--yes four-- months of vacation that I have, why not spend a couple of months in one of my favorite cities?
Here is another quinoa dish that I can across and I immediately bookmarked. It easy and delicious. I'm bias because it has some of my favorite ingredients (mushrooms and fennel), but it is quite tasty. And healthy too, so eat up. Enjoy!
Fennel Mushroom Quinoa (adapted from Weight Watchers)
Active time: 15 minutes. Total time: 25 minutes.
Makes about 4 servings
- 1 1/2 teaspoons olive oil
- 1 cup leeks, sliced into 1-inch rings
- 1 fennel bulb, chopped into 1-inch pieces
- 1 1/2 cup sliced Shiitake mushrooms
- 1 teaspoon soy sauce
- 1/2 cup uncooked quinoa
- 1 cup chicken broth
- Salt and pepper
- Heat olive oil in a large skillet over medium high heat. When about to simmer, add leeks and fennel and reduce heat to medium. Cook for about 10 minutes, or until beginning to soften. Add mushrooms to pan and cook for another ten minutes. Season with salt and pepper. Remove from heat until quinoa is ready.
- Meanwhile, rinse quinoa in cold water 3 times and drain well. Place quinoa and chicken broth in a saucepan and bring to a boil. Reduce heat to low and simmer covered for about 10 minutes, or until liquid is absorbed. Remove from heat and fluff using a fork; season with salt and pepper.
- Add quinoa and soy sauce to vegetables and stir over low heat for 1 minute.