Name: Quinoa with Leeks, Broad Beans and Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 or 3
Ingredients: 1 cup quinoa (white or red), rinsed; 2 medium leeks, trimmed, washed, and thinly sliced; 1 large handful spinach, washed and finely chopped; 1 handful frozen baby broad beans (fava beans); 2 tbsp olive oil; 1 tbsp garlic powder; ½ tsp white pepper; 1 tsp turmeric; 1 organic vegetable stock cube dissolved in 2 tbsp water; Salt, to taste

"Elevate everyday quinoa into a flavorful 'Quisotto' with tender leeks, vibrant broad beans (fava beans), and fresh spinach. Infused with turmeric and garlic for a warm, aromatic twist, this superfood dish is vegan, gluten-free, and packed with nutrients. Perfect as a standalone meal or versatile side."

Method 4 Steps

1

Rinse the quinoa, then add to a pot with 2 cups water and 1 flat tsp salt or vegetable stock. Simmer over low heat until cooked; do not overcook, as it will become mushy. Set aside when ready.
2

Meanwhile, heat a frying pan over medium heat and add the olive oil. When hot, add the leeks and stir-fry for 2 minutes. Add the broad beans, followed by the spinach, and stir-fry until the beans are cooked and the spinach has wilted.
3

Add the dissolved vegetable stock and remaining ingredients to the pan. Simmer over low heat until all liquid is absorbed.
4

Stir in the cooked quinoa, mix well, and stir-fry for 1 more minute. Serve on its own or as an accompaniment.

Quinoa with Leeks, Broad Beans and Spinach

🥗 Ingredients (10 items)

Method 4 Steps

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