Leek-Tomato Quinoa

Name: Leek-Tomato Quinoa
Yield: Makes about 2 3/4 cups
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-size yellow tomatoes, seeded, chopped; 3 tablespoons chopped green onions; 3 tablespoons chopped fresh basil; 1 tablespoon fresh lemon juice

By Charlie Trotter

August 20, 2004

This recipe is an accompaniment for Grilled Beef Tenderloin with Roasted Garlic Sauce .

Recipe information

Yield
Makes about 2 3/4 cups

Ingredients

1/2 cups quinoa*

cups water

/2 teaspoon salt

tablespoon butter

cups finely chopped leeks (white and pale green parts only)

/4 cup low-salt chicken broth

tablespoons olive oil

medium-size yellow tomatoes, seeded, chopped

tablespoons chopped green onions

tablespoons chopped fresh basil

tablespoon fresh lemon juice

Need to make a substitution?

Preparation

Step 1
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.)
Step 2
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.
Step 3
*A tiny, bead-shaped, ivory-colored grain available at natural foods stores.

Explore Bon AppétitQuinoa Rice & Grains Tomato Vegetable Leek Basil Side Dinner Nut-Free Gluten-Free Easy Simmer Bon Appétit Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes