Monday, November 15, 2010

Tomato Leek Quinoa

A nice, quick weeknight meal.  The most difficult part is chopping the leeks, because those puppies tend to curl up into themselves.  Todd says it tastes "a little healthy," meaning it's a little shy of awesome.  I omitted the oil and butter, which may have contributed to that evaluation.  He does concede that it would make a good side dish at vegan restaurant...Nonetheless, we managed to eat it all! 

Tomato Leek Quinoa
(Bon Appetit)
Serves 2 for dinner
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), about 3 medium-sized leeks
1/4 cup chicken broth
3 tablespoons olive oil
2 medium-size tomatoes, seeded, chopped
3 tablespoons chopped scallions
3 tablespoons chopped fresh basil (or dried...that's what I used and it tasted fine)
1 tablespoon fresh lemon juice 
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 water is absorbed, about 20 minutes. Set aside.
Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth and cover. Simmer until leeks are tender, about 5 minutes. Add quinoa and oil, stirring until heated through, about 5 minutes. Add tomatoes, onions, basil, and lemon juice. Season with salt and pepper. 

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