This lovely light and fresh Leek & Lemon Quinoa dish makes a great spring time side dish or even a great lunch all on it’s own. This grain packed full of protein never disappoints and made here with the addition of sauteed leeks and garlic and then finished off with fresh lemon juice.
What is Quinoa
Quinoa is a flowering plant and it’s grown for it’s seeds. Quinoa seeds are high in protein, dietary fiber, B vitamins and even dietary minerals.
NOTE, I am not a nutritionist. I do some research and share my findings. For full nutritional information about the health benefits of Quinoa, consult with a nutrition specialist.
Do you ever cook with Quinoa? I have to say I am quite new to it, but have already tried out so man dishes that i love. It’s great in soups like the Green Lentil & Quinoa Soup or in Main Courses like my Stove Top Chicken and Quinoa.
However you choose to serve it, it’s a wonderful alternative to pasta, couscous rice. If you’re looking for a healthier grain, Quinoa is for you.
Notes About This Leek & Lemon Quinoa Dish
- I like to dry fry the Quinoa. Basically, just put the Quinoa into a hot skillet and stir it around for about a minute. I honesty feel this helps with getting a fluffier end result.
- After you add the stock and cover it. Leave it alone! Just let it cook and I promise you will get great results. Once the Quinoa is cooked, uncover it and fluff it with a fork. Start from the top working your way to the bottom. This gives the fluffiest results.
Enjoy the Quinoa friends!
Here’s Some Other Great Quinoa Dishes YOu’ll Need To Try
Get the recipe!
Leek & Lemon Quinoa
Ingredients
- 1 Cup quinoa
- 2 Leeks cut in half length ways and then thinly sliced
- 2 cloves garlic crushed
- 2 Cups vegetable stock
- Small bunch of fresh chopped cilantro
- Juice and zest of one lemon
- 1 Tablespoon olive oil
Instructions
- 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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
