April 8th, 2012
Recipe by Paula Bowman
In a large saucepan, heat oil over medium-low heat. Add leeks and cook until softened, about 2 minutes. Add quinoa, stirring to coat with oil until lightly toasted, about 1 minute. Add water, broth, bay leaf and a pinch of salt. Raise heat to medium and bring to a gentle boil. Cover, reduce heat to low and simmer until liquid has been absorbed, about 15 minutes. Remove from heat, discard bay leaf and rest for 5 minutes.
Transfer quinoa to a large bowl and add remaining ingredients. Season to taste with salt and pepper. Serve warm or room temperature.
Nutrients per serving (based on 6 servings): 383 calories, 15 g fat, 9 g protein, 14 g fiber, 55 g carbohydrates, 0 mg cholesterol, 294 mg sodium. Excellent source of thiamine, folate. Good source of vitamin E, niacin.