Quinoa with Leeks, Broad Beans and Spinach2018-10-09
- Servings: 2 or 3
This is my 2nd inspired “Quisotto” recipe. We all know by now that quinoa is a superfood, low in carbs and high in protein.
You can eat this Quisotto on it’s own ( a vegan & vegetarian dish par excellence) or use it as a replacement to rice, to accompany a stew.
I like to cook it as in this recipe, to infuse more taste and increase our vegetable intakes.
- 1 cup of quinoa (white or red), washed
- 2 medium size leeks, trimmed, washed and thinly sliced
- 1 big handful of spinach, washed and finely chopped
- 1 handful of baby frozen broad beans (aka fava beans)
- 2 tbsp of olive oil
- 1 tbsp of garlic powder
- 1/2 tsp of white pepper
- 1 tsp of turmeric
- 1 organic vegetable stock cube + 2 tbsp of water
- Salt, to taste
Rinse the quinoa then add it to the pot with 2 cups of water and 1 flat tsp of salt, and/or vegetable stock, and let it simmer on a low heat until cooked. Don't overcook as it will become mushy. Put aside when ready.
In the meantime, put a frying pan on a medium heat then add the olive oil. When it is hot enough, add the leeks and stir fry for 2 minutes then add the broad beans, followed by the spinach, and stir fry again until the broad or fava beans are cooked and the spinach has wilted.
Now add to the pan the diluted vegetable stock, together with all the other ingredients, and simmer on low heat until all the liquid has been absorbed.
Stir in the cooked quinoa, mix well, stir fry for 1 minute then serve on its own or as an accompaniment.