Leek-Tomato Quinoa

Recipe Ingredients

1 1/2 cups	355ml	Quinoa*
2 cups	474ml	Water
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Butter
2 cups	292g / 10oz	Finely-chopped leeks
		= (white and pale green parts only)
1/4 cup	59ml	Low-salt chicken broth
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Yellow tomatoes - seeded, chopped (medium)
3 tablespoons	45ml	Chopped green onions
3 tablespoons	45ml	Chopped fresh basil
1 tablespoon	15ml	Fresh lemon juice

Recipe Instructions

* 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; saute 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.

Source:
Bon Appetit, September 2003

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