Best Leek Tomato Quinoa Recipes

GRILLED BEEF TENDERLOIN WITH ROASTED GARLIC SAUCE AND LEEK-TOMATO QUINOA

Steps:

• For sauce:
• Preheat oven to 350°F. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat 10 minutes. Drain; discard milk. Place garlic heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. Bake until garlic is soft, about 55 minutes. Remove garlic from oil; cool. Pour oil from dish into measuring cup; add more oil if necessary to measure 1/2 cup total. Squeeze out garlic from peel into blender. Add 1/2 cup broth and garlic oil; puree until smooth, thinning with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat and thin with more broth, if desired, before serving.)
• For beef:
• Prepare barbecue (medium heat). Rub beef all over with oil. Sprinkle with salt and pepper. Grill beef to desired doneness, turning often, about 22 minutes for medium-rare. Remove from grill and let stand 5 minutes. Cut beef crosswise into 1/3-inch-thick slices.
• Spoon Leek-Tomato Quinoa onto 4 plates. Top with beef, sauce, and chives.

LEEK-TOMATO QUINOA

Steps:

• Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
• Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.
• *A tiny, bead-shaped, ivory-colored grain available at natural foods stores.

LEEK-TOMATO QUINOA

Steps:

• Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.) Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.

LEEK TOMATO QUINOA

Steps:

• Place quinoa in strainer. Rinse under cold running water until water runs clear; drain.
• Mix quinoa, 2 cups water, and salt in heavy medium saucepan.
• Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes.
• Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
• Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes.
• Add broth. Cover; simmer until leeks are tender, about 5 minutes.
• Add quinoa and oil; stir until heated through, about 5 minutes.
• Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.