Grilled Leeks and Portabella Quinoa Salad
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, September 2012
1 cup quinoa
2 leeks, trimmed and cut in half lengthwise
2 large Portobello mushroom caps
2 tablespoons olive oil, divided
¼ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
4 slices center-cut bacon, cooked and crumbled
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh thyme
1) Cook quinoa according to package directions. Set aside in a large mixing bowl.
2) Place a griddle pan over a high heat. While it is heating up, put the leeks and mushrooms on a plate and drizzle with the 1 tablespoon olive oil and sprinkle with salt and pepper. Then place the leeks and mushrooms on to the hot griddle pan, turning them over after 2 minutes, until they have grill marks on both sides. Slice leeks and mushrooms and add to quinoa. Stir in remaining 1 tablespoon olive oil, bacon, garlic, lemon juice, and thyme. Serve warm.
6 2/3-cup servings
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