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Serves 8-10


3.5 cups vegetable broth

1/2 teaspoon sea salt

1.5 cup uncooked quinoa

1 tablespoon ghee or olive oil

3 cups thinly sliced leek (about 3/4 pound)

3/4 cup chopped celery

8 oz. wild mushrooms

1/2 teaspoon freshly ground black pepper

2 T. mix of thyme, sage or rosemary

4 garlic cloves, minced

3/4 cup dried cherries, coarsely chopped

1/2 cup chopped walnuts, toasted


1. Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.


2. Let stand 5 minutes; fluff with a fork.


3. Melt ghee or olive oil in a large nonstick skillet over medium heat. Add leeks, celery, wild mushrooms, remaining 1/4 teaspoon salt, pepper, and herbs; cook 10 minutes or until tender, stirring occasionally.


4. Add garlic; cook 1 minute. Stir in cooked quinoa, cherries, and walnuts; cook until thoroughly heated.

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