This warm quinoa dish with golden leeks, tomato, and lemon is light enough for late summer and cozy enough for fall. Done in 20-30 minutes, ready to become your new favorite light meal.
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Autumn is such a dramatic (and beautifully dramatic) shift, don't you think? From carefree summer to quiet winter. This year, it feels even more so to me. I'm changing too. Moving from light to deep. Learning that I don't need to hide from my own depths. I can look for them. Follow them. Set them free.
These days, I crave food that's light and quick. My soul still lingers in those long, warm summer days, but time feels short. Reinventing yourself takes energy ... and time.
A Cozy, Warm Quinoa Dish for Changing Seasons
So I've been making this leek quinoa dish again and again. It's everything I need right now: nourishing, easy, comforting. Mild quinoa meets sweet golden leeks. There's a bit of brightness from tomato passata and lemon juice. And a good sprinkle of Italian herbs tying it all together.
It's simple and soothing. Ready in 20 to 30 minutes. Perfect for those in-between days when you want something quick but grounding.
This dish in a nutshell:
A reminiscence of summer and a winter's promise!
🍽 Recipe
Warm Quinoa Dish With Leeks
Ingredients
- 300 g Quinoa
- 400 ml vegetable broth
- 200 ml tomato passata (strained tomatoes or tomato purée)
- Juice of ½ lemon
- 1 large leek or 2 medium ones
- 2 tablespoons of mild olive oil or another neutral oil
- ½ teaspoon dried oregano
- 1 teaspoon dried lovage
- 1 teaspoon dried marjoram
- ½ teaspoon dried thyme
- Salt
- Pepper
Instructions
- Rinse the quinoa in a fine sieve under running water.
- In a saucepan, combine the quinoa, vegetable broth, tomato passata, and lemon juice. Bring to a boil, then cover and simmer for about 20 minutes, stirring occasionally, until all the liquid is absorbed. If you have a rice cooker you can use it for this step.
- Meanwhile, wash and trim the leek. Slice it into thin half-moons and rinse again if needed.
- Heat the oil in a large pan and sauté the leek, stirring often, until soft and golden.
- Add the dried herbs, then season with salt and pepper to taste.
- Fluff the quinoa with a fork, then divide among plates and top with the golden leeks, or gently mix everything together before serving. Serve warm and enjoy.
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I'm always curious. Tried this warm quinoa dish with golden leeks? How did it go? I wanna hear all about it. How did you serve it?
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Wishing you planty of fall delights,
Ramona
♥
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