Category: Salads

Leek & Shroom Quinoa Bowl

  • 4 leeks minced (used white and some of the green parts)
  • 1 container of sliced mushrooms
  • ½ cup dry quinoa
  • extra virgin olive oil
  • 1to 2 Tablespoons dried cranberries (optional)
  • Sea salt and pepper to taste

Before cooking, gently wash grains in cold water and strain (it’s best to soak all your grains in cold water anywhere from 1-12 hours).

Add quinoa to boiling water with a pinch of sea salt and a splash of olive oil. Reduce to low and simmer covered for 20 minutes or until grains are fluffy and water is absorbed.

Fluff with a fork, cover and let sit for 10 minutes.

Prepare the veggies while quinoa is cooking: in a saucepan, heat extra virgin olive oil and add minced leek, sauté for about one minute until they begins to soften. Add mushrooms and continue sautéing – ensure vegetables are soft but still slightly tender (to your preference).

Sprinkle sea salt and pepper to your liking.

Fold in cooked quinoa and sprinkle a few dried cranberries to add a bit of sweetness. Serve warm or cold.


Soaking grains helps eliminate phytic acid (a substance that reduces our absorption of minerals such as calcium, iron, zinc, and magnesium) and helps with digestion.

Do not stir grains as they cook as this makes them mushy and let’s cooking water evaporate too quickly.

Quinoa can be combined with any number of raw, roasted, steamed or sauted vegetables as well as beans. A very healthy alternative to pasta as it is a complete protein!