LEEK-TOMATO QUINOA

[Guest guest]

@@@@@

LEEK-TOMATO QUINOA

1 1/2 cups quinoa

2 cups water

1/2 teaspoon salt

1 tablespoon butter

2 cups finely chopped leeks (white and pale green parts only)

1/4 cup low-salt broth

3 tablespoons olive oil

2 medium-size yellow tomatoes, seeded, chopped

3 tablespoons chopped green onions

3 tablespoons chopped fresh basil

1 tablespoon fresh lemon juice

 

 

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.

 

*A tiny, bead-shaped, ivory-colored grain available at natural foods

stores.

 

Makes about 2 3/4 cups.

 

Bon Appétit, September 2003, chef Charlie Trotter

Formatted by Chupa Babi in MC: 10.10.06

 

-----