Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1/2 Fennel Bulb, thinly sliced
  • 2 Leeks, sliced and rinsed
  • 3 cups Button Mushroom, quartered
  • 1 cup Quinoa
  • 2 cups Chicken Stock

Instruction

  • Melt butter in olive oil in a large sautee pan
  • Add leeks and fennel to pan. Sprinkle with a pinch of salt
  • While leeks and fennel are cooking, combine quinoa and chicken stock and cook per package directions
  • Sautee leeks and fennel over medium high heat until slightly caramelized
  • Add mushrooms and a pinch of salt
  • Reduce heat to medium
  • Sautee mushrooms until tender and brown. Stirring often so leeks and fennel do not burn
  • Once quinoa is cooked, add quinoa to sautee pan and combine well
  • Salt and Pepper to taste