Ingredients
1/2 cup Quinoa (keen-wa
1/2 to 1 cup dried mushroom blend
1-2 cloves garlic
1 large leek, diced
1/2 cup frozen peas
olive oil
salt and pepper
splash of Dark Truffle oil (drissle or less)
Preparation
rehydrate the mushroom blend with 1-1/4 cups hot water, about 20 or more minutes
heat olive oil and simmer leeks and garlic until mushy
add 1 cup of the water from the reconstituted mushrooms, the reconsituted mushroom and quinoa to garlic and leeks, bring to a slight boil, cover and simmer 20 minutes or until all the water has soaked into the quinoa (like rice). 1 drizzle of truffle oil can be added during the simmer stage.
microwave the peas so they are hot and crunchy (not mushy)
mix the peas with the cooked Quinoa dish
add salt and pepper to taste (I add a lot of salt to this dish-a good pinch, taste and then sometimes even a little more).
serve
