Leek-Tomato Quinoa

By Grandmax4

Ingredients

• 1 1/2 cups quinoa
• 2 cups water
• 1/2 teaspoon salt
• 1 Tablespoon butter
• 2 cups leeks, finely chopped, white & pale green parts only
• 1/4 cup low-salt chicken broth
• 3 tablespoons olive oil
• 2 medium yellow tomatoes
• 3 tablespoons chopped green onions
• 3 tablespoons chopped basil
• 1 tablespoon fresh lemon juice

Details

Servings 5

Preparation

Step 1

1. Place quinoa in strainer. Rinse under cold running water until water runs clear; drain.

2. Mix quinoa, 2 cups water and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes.

3. Drain. Set aside. (quinoa can be made 1 day ahead. Cool, cover, chill.)

4. Melt butter in large nonstick skillet over medium heat. Add leeks; saute until beginning to soften, about 5 minutes. Add broth. Cover, simmer until leeks are tender, about 5 minutes.

5. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions basil and lemon juice. Season with salt and pepper.