Quinoa Leek Salad

quinoaleek4I still like to have a salad with the cooler weather – so I’ve made one that can be served both warm and cold. Leeks are also in season and I’ve been wanting to try to incorporate them into my meals more. I made a simple vinaigrette to stir right into it before serving as well.

leekquinoaIngredients:
1 cup quinoa, rinsed
2 cups water
2 large leek stalks, washed and chopped
1 cup mushrooms, diced
1 roma tomato, seeded and chopped
1 tablespoon pepper
1 teaspoon salt
feta cheese – for topping before serving

For the vinaigrette
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 garlic clove, minced
1 lemon, juiced
1 tablespoon honey

leekquinoa2Start with placing the quinoa and water into a medium sized pot and bring to a boil. Reduce heat, cover and simmer for about 20 minutes.Ā  Place the chopped leeks in a large skillet over medium heat with 2 tablespoons of olive oil, the salt and pepper. Saute for 10 minutes and add the mushrooms. Cook for another 5 minutes.

leekquinoa3In a container with a lid you can shake -or a medium sized bowl and using a whisk, blend together all of the vinaigrette ingredients.

Place the quinoa in a large serving bowl with the leeks and mushrooms and toss with the vinaigrette. Add the tomatoes and top with some feta cheese. Feel free to serve immediately , I’ve enjoyed it both warm and cold. Serves 2 for dinner, 4 as a side.

Feel free to check out my pintrest over at http://www.pinterest.com/forestas/gluten-free-fabulous/

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s