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Leek-Tomato Quinoa

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Ingredients

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

Details

Servings 1

Preparation

Step 1

* Note: A tiny, bead-shaped, ivory-colored grain available at natural foods stores.

Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. 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. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)

Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.

This recipe yields about 2 3/4 cups.

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