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Wednesday, March 22, 2017

Leeks & Quinoa

This recipe was inspired by Greek Vegans recipe, Leek Risotto. I made a few changes to my version only because I didn't have any risotto or sugar. This is really a fragrant and light dish. I hope you make it or Greek Vegans. 

Be sure to use the entire leek. The green is loaded with chlorophyll which is great for your blood. 
Let's get started. Here is what you will need.

1 leek including the green sliced and washed
1 onion finely diced
1 cup of quinoa
3 cups of vegetable broth
2 -3 tbsp of fresh dill chopped
the juice of one lemon

Saute the onion until tender. I did not use any oil but you can if you like. 

Once the onion is tender, add the leeks and saute until they are tender too. 

Add the quinoa and vegetable broth. Bring to a boil, cover and reduce the heat. Let simmer for about 15 minutes or until the quinoa has absorbed all of the broth. 

When all the liquid is absorbed, add the dill and lemon juice. Serve and enjoy. I know you will. 

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