September 22, 2014

lemon basil quinoa with leek and tomatoes

This vegetarian dish is tasty by itself, but would also go great with grilled steak, chicken, or pork.  Two serving ideas are cornbread or a rustic Italian loaf.  However you decide to eat it, you're going to love it!

Servings 4-6
Total Time 25 minutes

  • 12 ounces of quinoa (about 2 cups), rinsed
  • 2 2/3 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 leek, thinly sliced (white and light green parts only)
  • 1/4 cup broth (I used vegetable, but you can also use chicken)
  • 3 tablespoons olive oil
  • 2 medium tomatoes, chopped
  • 1 bunch green onions (4-5), chopped
  • 1/4 cup chopped basil, plus some for serving
  • 1 tablespoon lemon juice


Mix quinoa, water, and salt in a medium saucepan and bring to a boil.  Cover, reduce heat to low, and simmer on low for 15 minutes.  Fluff with a fork and set aside. (quinoa can be made ahead of time and kept cold in the fridge)

 Heat the olive oil, over medium heat, in a large skillet.  Add the leeks and cook until they begin to soften, about 5 minutes.  Add the broth and cook for an additional 2-3 minutes.  

Add the quinoa and oil to the leeks, stir until heated through.

 Stir in the tomatoes, onions, basil, and lemon juice.  Season liberally with salt and pepper.

 Top with basil and serve.  Enjoy!!!

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