Quinoa with Basil Gremolata (SF)

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Quinoa with Basil Gremolata

 

 

1 1/2 cups quinoa

2 cups water

salt

1 tablespoon (3 tsp) olive oil

1 cup thinnly sliced leeks

1/4 cup vegetable broth -OR- chicken-style broth

cayenne pepper, to taste

4 tablespoons (1/4 cup) flat leaf parsley, chopped

2 garlic cloves, chopped

1 lemon, juice and zest of

1/4 cup fresh basil, chopped

salt and pepper

extra virgin olive oil (optional)

pine nuts (optional)

 

 

1. Rinse the quinoa and place in a medium saucepan with water and

salt (now is the time to season!), cooking according to box

directions. Cool.

 

2. Heat Olive oil in a saute pan and then add leeks, sauteeing for 2

minutes over medium high heat (to get some color on them).

 

3. Add the stock, lower the heat, and cook the leeks for about 5

minutes (until tender). Stock should be almost gone.

 

4. Add the cooked quinoa and stir to heat through. Remove from the

heat.

 

5. Add the remaining ingredients and drizzle with a fine-quality

extra virgin olive oil, if you so choose. Also nice with toasted

pinenuts.

 

 

6 servings