Ingredients for Leek Tomato Quinoa
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 medium leeks, white and light green parts only, thinly sliced
- Low Sodium Chicken Broth
- Olive Oil
- Yellow Tomatoes
- Green Onions
- Fresh Basil
- Fresh Lemon Juice
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How to Make Leek Tomato Quinoa
- Rinse 1 cup of quinoa in a fine-mesh strainer under cold running water until the water runs clear.
- In a heavy medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/2 teaspoon of salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and most of the water is absorbed.
- Fluff the cooked quinoa with a fork and set aside.
- While the quinoa cooks, melt 2 tablespoons of butter in a large nonstick skillet over medium heat.
- Add 2 medium leeks (white and light green parts only, thinly sliced) to the skillet and sauté until they begin to soften, about 5 minutes.
- Pour in 1 cup of vegetable or chicken broth, cover, and simmer until the leeks are tender, about 5 more minutes.
- Stir in 1 tablespoon of olive oil, then add the cooked quinoa to the skillet.
- Cook until heated through, about 5 minutes, stirring occasionally.
- Add 1 1/2 cups halved cherry or grape tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh basil, and 1 tablespoon of lemon juice.
- Season with salt and freshly ground black pepper to taste.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
18g
Carbs
18g
