Leek Tomato Quinoa
Elevate your weeknight dinner routine with this vibrant Leek Tomato Quinoa recipe, a hearty and wholesome dish that’s as nutritious as it is flavorful. Featuring fluffy quinoa, sautéed leeks, juicy cherry tomatoes, and a fragrant blend of garlic and parsley, this recipe pairs the earthy depth of vegetables with the brightness of fresh lemon juice. Cooked in a touch of olive oil and enriched with vegetable broth, every bite bursts with rich umami and subtle citrusy notes. Perfect as a light vegetarian main course or a flavorful side dish, this one-pan meal comes together in just 30 minutes, making it ideal for busy schedules without compromising on taste. Gluten-free, protein-packed, and bursting with garden-fresh flavor, Leek Tomato Quinoa is a guaranteed crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 2 medium leeks
- 3 units garlic cloves
- 1.5 cups cherry tomatoes
- 0.5 cup vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley
- 1 tablespoon lemon juice
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness. Set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed. Remove from heat, fluff with a fork, and set aside.
While the quinoa cooks, prepare the leeks by trimming the dark green tops and root ends. Slice them in half lengthwise, rinse thoroughly to remove dirt, then chop into thin slices.
Heat the olive oil in a large skillet over medium heat. Add the leeks and sauté for 5 minutes, stirring occasionally, until softened and fragrant.
Mince the garlic cloves and add them to the skillet with the leeks. Cook for an additional 1-2 minutes until the garlic becomes aromatic.
Slice the cherry tomatoes in half and add them to the skillet. Stir in the vegetable broth, salt, and black pepper. Simmer for 5 minutes, allowing the flavors to meld together.
Add the cooked quinoa to the skillet, stirring to combine with the vegetables. Cook for 2-3 minutes over low heat until everything is heated through.
Remove the skillet from heat and stir in the chopped parsley and lemon juice for a fresh, bright finish.
Adjust seasoning to taste and serve warm. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 15.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1373 mg | 29% | |
*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.
