Leek-Tomato Quinoa

Leek-Tomato Quinoa
Leek-Tomato Quinoa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

* 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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