Garlic And Leek Quinoa Recipes

GARLIC QUINOA

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until just browned, about 5 minutes.
• Pour chicken broth into the saucepan; add quinoa and stir. Bring the mixture to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
• Remove saucepan from heat and rest mixture 5 minutes before fluffing with a fork.

QUINOA WITH LEEK

Steps:

• Cut leek in half lengthwise and rinse thoroughly. Cut white and light green portions into 1/2 inch cubes.
• Trim fennel, rinse, and cut into 1/2 inch cubes. Peel the garlic and chop finely.
• Rinse quinoa in a sieve under cold water until water runs clear.
• Heat the oil in a pot. Add leek, fennel and garlic and fry until light brown while stirring, 4-5 minutes.
• Pour in vegetable broth, bring to a boil and cook for 3 minutes.
• Stir in quinoa, cover and cook on low heat for about 12 minutes.
• At the end of cooking time, fluff quinoa with a fork and season with salt and pepper before serving.

QUINOA WITH GARLIC, PINE NUTS AND RAISINS

Steps:

• Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
• Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
• Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

QUINOA WITH KUMQUATS AND LEEKS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir leek, garlic, and kumquats until brown, 5 to 10 minutes. Season with salt.
• Cook and stir quinoa into kumquat mixture until quinoa is toasted, about 1 minute; add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the chicken stock, about 20 minutes.

LEEK-TOMATO QUINOA

Steps:

• 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; 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.
• *A tiny, bead-shaped, ivory-colored grain available at natural foods stores.