Ingredients
2 cups fat-free, less-sodium vegetable broth (such as Swanson Certified Organic) 1 cup water 1/2 teaspoon salt, divided 1 1/2 cups uncooked quinoa, rinsed 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon olive oil, divided 1/4 teaspoon freshly ground black pepper, divided 3 cups thinly sliced leek (about 2 large) 4 cups thinly sliced shiitake mushroom caps (about 8 ounces) 1 1/2 cups chopped red
bell pepper 1/4 cup dry white wine 1/2 cup coarsely chopped walnuts
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