This quinoa and leek dish is satisfying in every possible way. It’s nutritious, it tastes good, it’s light and stomach-friendly, and yet it is warming and comforting. Mild quinoa, sweetish golden leeks meet a refreshing sourness from the tomato passata and lemon juice. Everything flavored with a handful of Italian herbs. It’s quickly served, as it takes just 30 minutes to make.
Course: Main Course
Keyword: gluten-free, vegan
Juice of ½ lemon
1large leekor 2 medium ones
2tablespoonsof mild olive oilor another neutral oil
Rinse the quinoa in a fine sieve under running water, then bring to the boil with the vegetable stock, tomato passata and the lemon juice. Cover and simmer for about 20 minutes, stirring occasionally. The quinoa is ready when it has absorbed all the liquid.
Wash the leek, cut off the hairy end, then halve lengthwise. Look for soil or mud between the layers and rinse well. Slice the leek into half-moons and fry it with the oil, stirring frequently. When the leek pieces begin to turn golden, add the dried spices. Season with salt and pepper to your taste.
Fluff the cooked quinoa with a fork to loosen, then divide among plates and top with the fried leek. You can also carefully combine the fried leek with the quinoa with a fork before serving.