Leek-Quinoa Pilaf

This is a very easy side dish from the November 2012 issue of Food & Wine Magazine. It is hearty, healthy and even vegan! This is half of the original from the magazine, and it made at least 6 side-dish servings.


  • 1.5 Tablespoons olive oil
  • 1 pound leeks (just white and light green portions), sliced in half lengthwise and then thinly sliced.
  • 1.25 cups quinoa, rinsed and drained
  • 1 cup vegetable broth
  • 1 cup water
  • kosher salt
  • black pepper


  1. Heat oil in a large, deep skillet over low heat. Add leeks and a generous pinch of salt and freshly ground pepper. Cook, stirring occasionally, until the leeks are softened (about 10-12 minutes).
  2. Add quinoa and cook over moderate heat, stirring, until dry (about 5 minutes).
  3. Add stock and water, bring to a boil. Cover and simmer over low heat until liquid is absorbed and quinoa is tender (you will see the white rings on the grains).
  4. Remove from heat and let stand for 10 minutes. Fluff with fork. Taste and adjust seasoning.

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