Leek Tomato Quinoa Recipes

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.

LEEK AND QUINOA RISOTTO

Steps:

• Slice the white parts of the leeks only into 1cm rings (1/2 inch rings) rinse well breaking up the sections.
• Add the water and oil to the leeks in a medium saucepan, add tomato puree and bring to the boil. Simmer for five mins then add the quinoa mushrooms and coriander.
• Simmer for a further 15 mins or until all the water is absorbed. Stir in the parsley and lemon juice.
• serve.

POTATO, LEEK, AND QUINOA SOUP

Steps:

• slice leek and rinse well.
• peel and cube potato.
• peel and chop onion.
• turn slow cooker on high to preheat.
• saute leek, onion and potato in olive oil on stove.
• add stock and bring to a boil.
• add quinoa and return to boil.
• transfer to slow cooker.
• cook on low 5-6 hours.