LEEK TOMATO QUINOA
Make and share this Leek Tomato Quinoa recipe from Food.com.
Provided by dicentra
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 401.7, Fat 17.2, SaturatedFat 3.7, Cholesterol 7.6, Sodium 365.7, Carbohydrate 54.3, Fiber 5.5, Sugar 2, Protein 10.5
LEEK-TOMATO QUINOA
This quinoa recipe includes chopped leek sauteed in butter or margarine plus pareve chicken broth, olive oil, yellow tomato, scallion, basil, & lemon juice.
Provided by Eileen Goltz
Categories Pareve or Dairy
Time 1h
Yield About 2¾ cups
Number Of Ingredients 11
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 and set aside.*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.
LEEK-TOMATO QUINOA
Provided by Charlie Trotter
Categories Tomato Vegetable Side Sauté Quick & Easy Low/No Sugar Wheat/Gluten-Free Basil Quinoa Leek Summer Healthy Simmer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 2 3/4 cups
Number Of Ingredients 11
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.
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TOMATO-LEEK PIE WITH QUINOA CRUST RECIPE | MYRECIPES
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2.5/5 (5)Total Time 1 hrServings 4Calories 411 per serving
- Place quinoa on a jelly-roll pan. Bake at 350° for 10 minutes or until golden brown; cool. Place half of quinoa in a food processor; pulse 30 seconds. Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and 1/4 teaspoon salt; stir to combine. Add 1 tablespoon oil and egg; stir until mixture is crumbly but holds together when pressed. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 5 minutes.
- Heat a medium skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leeks; sauté 3 minutes. Add garlic; sauté 1 minute. Combine leek mixture, tomatoes, thyme, and remaining 1/2 teaspoon salt in a medium bowl; let stand 5 minutes. Add egg whites, stirring to combine.
- Arrange tomato mixture in crust; sprinkle with cheese. Bake at 350° for 15 minutes or until filling is set. Let stand 10 minutes; cut into 8 wedges.
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