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Quinoa with Leek And Currants

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Submitted by angelwings

A simple, yet tasty side dish made with quinoa, small leeks, currants and canned tomatoes.

YIELD

8 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 ¾ 414
CUP ML QUINOA
2 ⅔ 631
CUPS ML STOCK
vegetable, or water
4 4
EACH EACH LEEKS
small *
½ 118
CUP ML TOMATOES
canned, or 2 roma tomatoes
5 75
TABLESPOONS ML CURRANTS
1 15
TABLESPOON ML CUMIN
ground
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML TURMERIC

Directions

Slice leeks in half length-wise. Wash all of the larger leaves very well (Leeks are very dirty. If you don’t wash it well enough your final dish will be gritty). Chop washed leeks cross-wise into thin slices.

Place quinoa in a fine-meshed colander and rinse well for several minutes. You want to remove the bitter coating of saponin that quinoa sometimes has. You can also do this in a regular bowl if you are careful (Fill with water, swirl qunioa around, pour out water, repeat until water is clear).

Place leeks in nonstick pan and cook until limp and reduced (No need to add liquid, leeks will have some water from being washed and tend to give up liquid as they cook).

Add spices to the leeks and stir until well mixed. Add quinoa and cook for a couple minutes. Add stock, currants, and tomatoes, bring to a boil, lower heat and simmer, covered, for 15 to 20 minutes until done.

Serves 8 Calories: 186.6 Fat grams: 2.6 %CFF: 11.9%

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 177 17% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 124mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 10%
Sugars g
Protein 14g
Vitamin A 2% Vitamin C 16%
Calcium 4% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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