Note:  Quinoa (pronounced Keen-wah) is an "ancient grain" from the New World (Equador, Peru, Bolivia).  It a seed (not a true cereal)  that is very high in protein with a rich, nutty flavor. To prepare quinoa, combine 1 cup uncooked quinoa (red or white) in a saucepan with 1.5 cups of water (or vegetable broth), bring it to a boil, lower the heat to the lowest simmer possible, and simmer, covered for ~ 15 - 20 minutes.  When cooked the seeds are soft and slightly crunchy, but not mushy.  Remove from the heat and fluff with a fork.

1 cup cooked quinoa
1 tablespoon olive oil (extra virgin; add more to taste)
1 cup leeks (more if desired) cut very thin into rings
1 teaspoon minced or crushed garlic
1/2 lb of asparagus, trimmed and cut into 1" pieces
1/2 teaspoon salt (add to taste)
black pepper (to taste)
6 - 4" Portabello mushrooms grilled in olive oil for 2 - 3 minutes and then cut into slices

Directions:

1 - Place a large, deep skillet over medium heat and wait about a minute, then add the olive oil and swirl to coat the pan.  Toss in the leeks, and saute for about 5 minutes.  When the leek is very soft, add the garlic, asparagus and 1/4 teaspoon of salt, and cook, stirring often, until the asparagus is just tender - about 5 minutes.

2-  Fork in the cooked, fluffed quinoa, and stir to combine, adding the remaining 1/4 teaspoon salt and a generous amount of black pepper as you go.  Stir in the portabello mushrooms.  If the mixture seems dry, you can add either some vegetable broth or some olive oil.

Serve as a side or as an alternative, you can use the mixture as a stuffing for grilled mushrooms and serve as an entree!