This nicely seasoned, but very versatile side goes together quickly and painlessly and makes a great base for everything from roasted veg to saucy brisket. Feel free to swap out the leeks for green onions or shallots or red onion and the dill for whatever fresh herb tickles your fancy.
This recipe makes 6 servings.
What you need:
- 1 cup of quinoa
- 2 cups of water
- 1/2 tsp salt, separated
- 1 tbsp olive oil
- 1 leek, white and tender green parts separated, chopped in 1/4 inch rounds
- 2 cloves garlic, pressed
- 1 tsp lemon powder
- 3/4 cup of fresh dill, finely chopped
- black pepper to taste
What you do:
- Rinse the quinoa in a fine mesh sieve under cold, running water for about 30 seconds. Add it to a medium-sized pot along with the water and 1/4 tsp of salt.
- Bring to a boil, then reduce to medium and cook until all of the water is gone.
- Once the water is gone, remove the quinoa from the heat and put a lid on the pot to let it steam for about 10 minutes.
- While the quinoa is cooking, heat the olive oil in a medium skillet over medium heat.
- Once the oil is hot, add the white parts of the leeks and the other 1/4 tsp of salt. Cook until tender and almost caramelized, then add the green parts, the garlic, half the dill and the lemon powder and stir to combine. Cook until the tender green parts of the leek are very tender.
- Using a wooden spoon, fluff up the quinoa, then stir in the ingredients from the skillet and the remaining dill. Season to taste and serve.