Last night we were invited to dinner at a friend's place. I had been looking forward to it all week for many reasons. In no particular order, I love going out because I don't have to cook. Yes, I do write a food blog and most of the time love cooking, but sometimes I hate it! Yes, that is a fact. Next, because she is a great friend and I love her company. She doesn’t do anything half baked ever. The setting is always inviting, she is the best hostess and always churns out mouth watering meals that you would be thrilled to sit down to in any restaurant. Last night we left, as usual, wondering how we could make our dinners a bit more on the up and up. So, this morning I am basking in the memory of last's night deliciousness.
It was a barbecue, a tasteful barbecue. One of the side dishes was a citrus quinoa salad. I am not sure 100% what was in it, but I remember clementines, almonds and a great variety of many other things. I shall be seeking out that recipe to make a post. In the meantime this is a simple quinoa salad that I made a few weeks back. I don't always get around to posting food as I cook it. Sometimes, I cook, we eat and I write immediately. Other times, I cook, we eat and I get around to posting it months later. This simple quinoa salad is kind of like that. It was on my mind this morning after reflecting on the delicious quinoa salad we had out last night.
Lemon and Leek Quinoa
Serves 6 / Prep time: 10 minutes / Cook time: 25 minutes
1 Cup/170 grams quinoa
2 Leeks, cut in half lengthways and then thinly sliced
2 Garlic cloves, crushed
2 Cups/480 ml vegetable stock
Small bunch of fresh chopped cilantro
Juice and zest of one lemon
1 Tablespoon olive oil
In a large skillet set over medium heat add the quinoa and dry fry it for about 2 minutes, stirring regularly. Add the stock with the lemon juice and stir. Reduce heat to low, cover and leave to cook for 20 minutes.
Meanwhile, in a separate skillet, add the olive oil, garlic and leeks. Cook stirring occasionally for about 10-12 minutes or until leeks are soft and lightly golden. Remove from heat.
When the quinoa is cooked remove from heat. Gently fluff up the quinoa with a fork. Stir in the cooked leeks and lemon zest. Stir and top with fresh cilantro. Can be served hot or cold.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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