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Quinoa with leeks, cranberries, and walnuts

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Here is a quick and easy side dish made with quinoa that looks great on a holiday table. The recipe is very flexible. If you don’t like cranberries, substitute dried cherries. Instead of walnuts, you could use almonds or any nuts you have on hand. The possibilities are endless!

I’ll be back before the end of the year with another tasty treat. Until then, wishing you all a happy and delicious holiday week ahead! ~Inge

Quinoa with leeks, cranberries, and walnuts
Adapted from an old issue of Cooking Light

 

2 cups veggie stock
½ teaspoon salt, divided
1 cup uncooked quinoa
1 tablespoon butter
2 cups sliced leeks
½ cup sliced celery
½ teaspoon freshly ground black pepper
½ teaspoon ground sage
4 garlic cloves, minced
¾ cup dried cranberries
¼ cup chopped walnuts, toasted

Method:
1. Bring veggie stock and ¼ teaspoon salt to boil in saucepan. Add quinoa, cover, and simmer about 20 minutes, until liquid is absorbed. Let stand a few minutes off the heat; fluff with a fork.

2. Melt butter in large skillet. Add leek, celery, remaining ¼ teaspoon salt, pepper, and sage. Cook about 10 minutes or until the veggies are tender. Add the minced garlic and cook for another minute. Then, stir in the quinoa, cranberries, and walnuts. Cook until everything is heated through. Enjoy!

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