Fresh Spinach And Leeks With Quinoarice Recipes

FRESH SPINACH AND LEEKS WITH QUINOA/RICE

Steps:

• Place a large dutch oven on med-high, add olive-oil.
• Add leeks and onions and saute for 10 minutes or until soft.
• Add all the spinach, quinoa, tomato sauce, water, salt and pepper. This may look like a lot of spinach but it will melt down.
• Simmer on low for 40 minutes, or until most of the liquid has evaporated. Continue stirring.
• Remove from heat, and let sit for 5-10 minutes until thickened.
• Squeeze half the lemon on the spinach and serve.
• Pass remaining lemon around table for garnish.

QUINOA-AND-SPINACH PILAF

Steps:

• In a large saucepan, melt butter over medium. Add onion and garlic; cook until soft, about 4 minutes. Add quinoa and cook 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper.

FRESH SPINACH WITH LEEKS IN PERNOD

Steps:

• Clean your spinach really well in a sink full of water, and remove any tough veins and stems.
• You may have to repeat the cleaning process several times to remove all the grit from the spinach.
• Remove from water, but do not dry.
• Clean the leek well in water, then chop all of the white part and any of the green part that is tender.
• This should yield between 1 1/2 to 2 cups of leek.
• Heat oil in a wok over medium heat.
• Add the spinach, leeks, and tomato.
• Cover, and cook 12 minutes, stirring occasionally.
• Leeks should be crisp-tender at this point, and spinach wilted.
• Drain the vegetables in a colander and immediately return to the wok.
• Stir in the pernod and salt and pepper to taste.
• Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.
• Serve.