Warm Quinoa Dish With Leeks
Warm quinoa dish with leeks, tomato, and lemon — light for late summer, cozy for fall, and ready in 30 minutes.
Servings: 4 people
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.