Ingredients:
1/3 ounce porcini mushrooms, soaked for 30 minutes in 1 cup of water that has just been boiled – filter and reserve soaking liquid
2 large leeks, diced and rinsed (white and light green parts)
8 ounces crimini mushrooms, thinly sliced
3 cloves garlic, minced
1 tablespoon thyme
2 cups vegetable stock
1½ cups quinoa (I prefer red quinoa)
6 cups chard, stems removed, leaves chopped
sea salt and freshly ground pepper
¼ cup toasted pine nuts (optional)
Directions:
1. Drain porcini mushrooms, reserving the liquid. Finely chop the mushrooms and set aside.
2. Place the leeks and crimini mushrooms in a large saucepan and sauté over medium heat for 10 minutes. Add water 1-2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and thyme and cook for 30 seconds.
3. Combine the filtered porcini soaking liquid and the vegetable stock – add enough vegetable stock to make 3 cups. Add the liquid, quinoa, and chopped porcini mushrooms to the pan with the sautéed mushrooms and bring the pan to a boil over high heat. Reduce the heat and cook the quinoa, covered, for 15 minutes or until just tender.
4. Stir in the chard and cook another 5 minutes. Or until chard is wilted. Season with salt and pepper and mix in the pine nuts, if using.
Serves 3