Garlic and Leek Quinoa
Elevate your side dish game with this vibrant Garlic and Leek Quinoa recipe, a wholesome and flavorful creation that's quick, easy, and packed with nutrients. Fluffy quinoa, simmered to perfection in water or savory vegetable broth, is paired with tender, caramelized leeks and aromatic garlic for a harmony of textures and tastes. A finishing drizzle of lemon juice adds a bright, zesty kick, while fresh parsley delivers a burst of color and freshness. Ready in just 30 minutes, this versatile dish can be served as a light main course, a nutrient-dense side, or a delicious base for your favorite proteins. Perfect for weeknight dinners or meal prep, this recipe is both gluten-free and vegan, appealing to a variety of dietary preferences.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 medium leeks
- 4 garlic cloves
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Rinse the quinoa thoroughly under running water using a fine mesh strainer to remove its natural bitterness.
In a medium saucepan, combine the quinoa and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the quinoa simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the quinoa is cooking, prepare the leeks. Trim off the dark green tops and roots, then slice the white and light green parts lengthwise and rinse thoroughly to remove any dirt. Slice the cleaned leeks into thin half-moons.
Mince the garlic cloves and set aside.
Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 4-5 minutes, stirring occasionally, until they are soft and slightly caramelized.
Add the minced garlic to the skillet and sauté for another 1-2 minutes, until fragrant. Be careful not to burn the garlic.
Season the leek and garlic mixture with salt and black pepper, then stir in the cooked quinoa.
Drizzle the lemon juice over the quinoa and mix well to combine all the flavors.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.3 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
