Quinoa With Carrots And Leeks -

Quinoa With Carrots And Leeks

Ingredients

1⅓ cups (325 ml) salted water
⅔ cup (150 ml/100 g) quinoa
2 small leeks
1 clove garlic
2 large carrots
1 tbsp (15 ml) canola or vegetable oil
½ cup (125 ml) vegetable stock
½ tsp (2 ml) mild mustard
Turmeric
Salt
½ bunch parsley

Details

Serves: 2

Method

Bring the water to a boil. Stir in the quinoa and cook, covered, on low heat for 20 minutes.

Cut the white and light green parts of the leek into rounds. Finely slice the garlic, dice the car­rots and chop the parsley.

Heat the oil. Stir in the garlic, carrots and leek, and sauté on medium heat for 1 to 2 minutes. Pour in the stock and simmer on medium heat for 15 minutes.

Stir in the cooked quinoa and season with mus­tard, turmeric, salt and ½ the parsley. Sprinkle remaining parsley on top and serve.

TIP:- You can buy quinoa (pronounced KEEN-wah) at health-food stores. In fact not a grain but the seed of a plant in the goosefoot family, this ancient and protein-rich food can be used in the same way as rice or millet. Follow the package directions-it's easy to overcook.

Per serving:- approx. 265 calories 10 g protein, 7 g fat, 39 g carbohydrates

Related food category:

• Rice, Grain and Pulses