QUINOA WITH LEEKS & HERBS

QUINOA WITH LEEKS & HERBS image

Yield 4-6 side dishes

Number Of Ingredients 9

1 1/2 cups quinoa (white, red, or mixed)
1 pound leeks (we used 2 medium leeks, about 1/2 pound each)
1/4 cup fresh sage (use about half this much--I thought this was too much)
1/4 cup fresh thyme (use half this much--I thought this was too much)
1 1/2 tablespoons olive oil
1/3 cup walnuts
1/2 teaspoon kosher salt
Fresh ground pepper
try a clove of garlic next time

Steps:

1 Make the quinoa: Cook the quinoa following the instructions found at Master Recipe: Perfect Quinoa, using 1 1/2 cups quinoa and 2 1/4 cups water. While the quinoa cooks, complete Step 2 and 3. 2 Prepare the fresh ingredients: Chop off the dark green stems of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices (resulting in half-moon shapes). There will be dirt in between each layer of the leeks, so when you've finished chopping them, rinse them thoroughly in a colander. Remove the leaves of the thyme, and chop the sage leaves. If not already chopped, roughly chop the walnuts (we usually place them in a bag or towel and hit them with the back of a spoon). 3 In a skillet, heat 1 1/2 tablespoons olive oil. Add the leeks, and saute about 4 minutes, just before they begin to brown. (Add garlic.) While you saute the leeks, toast the walnuts - place them in a small skillet and toast over low heat, until slightly browned. (Make sure to watch so they don't burn!) 4 When the quinoa is done, stir in the sauteed leeks. Then add the fresh sage, thyme, 1/2 teaspoon kosher salt, and fresh ground pepper. Taste, and add more salt or pepper to taste, as well as a drizzle of olive oil if desired. Top with walnuts and serve immediately.