 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
From Bon Appetite. Quinoa can be made ahead of time. 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 sodium 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:
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.
3. 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.
4. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
5. Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes.
6. Add broth. Cover; simmer until leeks are tender, about 5 minutes.
7. Add quinoa and oil; stir until heated through, about 5 minutes.
8. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.
|
|