Quinoa with Mushrooms and Pine Nuts

Serves 4

3/4 cup quinoa
1-1/2 tablespoons olive oil
2 medium leeks, trimmed to include some green, split, carefully washed and diced or, 1/2 cup finely chopped scallions, including green parts
4 ounces white mushrooms, wiped, trimmed and sliced
1-1/4 cups sodium-reduced chicken or vegetable stock
1/2 cup Silver Palate Romano Pasta Sauce
1/2 cup chopped flat-leaf parsley
1/4 cup pine nuts, toasted
Freshly ground black pepper to taste
Salt to taste, optional


Place quinoa in a fine mesh strainer and rinse well under cold water. Drain and set aside. Heat oil in a large heavy skillet. Sauté leeks or scallions over medium-high heat until limp, about 3 minutes. Add mushrooms and cook 2 minutes more, stirring often. Add quinoa and cook for 1 minute. Pour in stock and Silver Palate Tomato Romano Pasta Sauce. Bring mixture to a boil, cover, lower heat and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Stir in parsley, pine nuts, plenty of pepper, and salt, if desired. Pack mixture into 1/2-cup measure and invert onto individual plates.

Silver Palate Products used in this recipe: