Quinoa Salad with Portabellas and Leeks

Today for lunch I made a quinoa salad with portabella mushrooms, leeks, scallions, and garlic. I started with this recipe from Luisa Weiss, who writes a weekly food blog called The Wednesday Chef, a very enjoyable blog.
I decided to use red quinoa instead of the normal brown kind. The original recipe called for fennel instead of leeks, and shiitake mushrooms instead of portabellas, but I had to use what was available in the store I was shopping at. I also used balsamic vinegar instead of the rice wine vinegar the original recipe called for, and forgot to get fresh parsley and cilantro, and substituted bottled lime juice for the fresh lime juice and zest. Other than that, I followed the directions she provided in her blog post pretty closely. =)
It turned out pretty good, but not fantastic. I think that the fresh parsley, cilantro, and lime zest would probably add a lot, and the leeks were a little strong for my taste, even after a vigorous sauteing. I think I'll probably make it again, probably still with portabellas, but trying to find fennel and making sure I remember the fresh herbs. I will say that I am still looking forward to having it as leftovers for the next couple of days - the recipe made way more than Craig and I needed. But hey, leftovers are good.
It's also a very healthy meal. The quinoa is an excellent source of complete protein and dietary fiber, and the only fat is from the olive oil used to saute the ingredients that need sauteed.