Quinoa-Leek Pilaf Recipe

Ingredients

• 2 cups water
• 2 cups low-sodium vegetable broth
• 2 ½ cups quinoa (1 pound), rinsed and drained
• Freshly ground pepper
• Kosher salt
• 2 pounds leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise
• 3 tablespoons extra-virgin olive oil

In a large, deep skillet, heat the olive oil. Add the leeks and a generous pinch each of salt and pepper and cook over moderately low heat, stirring occasionally, until softened, 10 to 12 minutes. Add the quinoa and cook over moderate heat, stirring, until dry, about 5 minutes. Add the broth and...

View full recipe at SpringPad