Quinoa with Leeks, Broad Beans and Spinach

  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the cooked quinoa, mix well, stir fry for 1 minute then serve on its own or as an accompaniment.


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