LEEK-TOMATO QUINOA
Provided by Charlie Trotter
Categories Tomato Vegetable Side Sauté Quick & Easy Low/No Sugar Wheat/Gluten-Free Basil Quinoa Leek Summer Healthy Simmer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 2 3/4 cups
Number Of Ingredients 11
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.
SEARED AND CARVED BEEF TENDERLOIN WITH HERB QUINOA, POACHED LEEKS AND WILD MUSHROOM REDUCTION
Provided by Emeril Lagasse
Categories main-dish
Time 3h40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the Beef Tenderloin: Season the tournedos on both sides with the salt and pepper. Heat a medium nonstick skillet over medium-high heat. Spray with nonstick spray for 1 second. Sear the filets for 2 minutes on each side and reserve in a warm place.
- For the Herb Quinoa: Combine the garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are almost translucent, about 5 minutes. Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil. Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes. Add the sherry vinegar, parsley and chives and mix to incorporate.
- For the Poached Leeks: Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes. Allow the leeks to cool in the liquid.
- For the Wild Mushroom Reduction: Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour. Strain, reserving the stock. Chop the rehydrated porcini mushrooms. Combine the garlic, shallots and porcini mushrooms in medium sauce pot with the 1/2 cup reserved veal stock. Cook until almost dry. Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes. Add the Worcestershire sauce and Madeira and cook for 1 minute. Add 4 cups of the veal stock and simmer 5 minutes.
- Combine the browned wheat flour with the remaining 1/2 cup of veal stock. Turn the sauce up to medium-high and rapidly stir in the flour stock mixture. Add the salt, pepper, thyme and parsley to finish.
- Lower heat and simmer gently for 30 minutes.
- Serve the filets with quinoa, leeks and mushroom sauce.
QUINOA WITH KUMQUATS AND LEEKS
This quinoa dish goes extremely well with fish. I bake the fish with kumquats as well. Try it with multi-colored quinoa.
Provided by JCL
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir leek, garlic, and kumquats until brown, 5 to 10 minutes. Season with salt.
- Cook and stir quinoa into kumquat mixture until quinoa is toasted, about 1 minute; add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the chicken stock, about 20 minutes.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 37.7 g, Cholesterol 2.5 mg, Fat 6.6 g, Fiber 5.9 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 490.8 mg, Sugar 4.9 g
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