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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe is an accompaniment for Grilled Beef Tenderloin with Roasted Garlic Sauce . Ingredients:
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 chicken 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 |
Directions:
1. 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.)
2. 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.
3. *A tiny, bead-shaped, ivory-colored grain available at natural foods stores.
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