Take Back the Kitchen: Alma’s Red Quinoa with Buttery Leeks and Mushrooms

Although quinoa can be a wintery comfort food, when combined with fresh greens it is a healthy dish that can be an unexpected, delicious addition to a Spring or Summer BBQ. Add in some contrasting flavors and textures and you have yourself a real treat. Enjoy!
4 cups cooked red quinoa
6 cups washed chopped romaine lettuce or any other lettuce
1 cup sliced button mushrooms
1/2 cups chopped leeks
1/2 cup chopped cashews
1/4 cup golden raisins
1/4 cup seasoned vinegar-I like fig flavored from Olive That and More in Montclair but any kind will do
2 TBS cup olive oil
1/2 tsp salt
1/4 tsp ground pepper
2 tsp butter, divided
In a medium sized frying pan over low heat, add 1 tsp of the butter.
When it is melted, add in the leeks and saute for about 10 minutes until wilted. Set aside.
Add in a second tsp of butter to the hot pan and when it is melted, add in the mushrooms.
Cook for about 10 minutes until wilted. Set aside.
In a separate pan, dry toast the cashews, stirring and taking care not to let them burn. Remove from the pan when toasted.
In a large bowl, add in the cooked quinoa, leeks, mushrooms, raisins, cashews and stir.
Drizzle in the vinegar, oil, salt and pepper and stir until fully combined.
When about to serve, add in the copped greens and enjoy.
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