leek-tomato-quinoa-108583.json

{
    "directions": [
        "Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)",
        "Melt butter in large nonstick skillet over medium heat. Add leeks; saut\u00e9 until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.",
        "*A tiny, bead-shaped, ivory-colored grain available at natural foods stores."
    ],
    "ingredients": [
        "1 1/2 cups quinoa*",
        "2 cups water",
        "1/2 teaspoon salt",
        "1 tablespoon butter",
        "2 cups finely chopped leeks (white and pale green parts only)",
        "1/4 cup low-salt chicken broth",
        "3 tablespoons olive oil",
        "2 medium-size yellow tomatoes, seeded, chopped",
        "3 tablespoons chopped green onions",
        "3 tablespoons chopped fresh basil",
        "1 tablespoon fresh lemon juice"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Tomato",
        "Vegetable",
        "Side",
        "Saut\u00e9",
        "Quick & Easy",
        "Low/No Sugar",
        "Wheat/Gluten-Free",
        "Basil",
        "Quinoa",
        "Leek",
        "Summer",
        "Healthy",
        "Simmer",
        "Sugar Conscious",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Leek-Tomato Quinoa",
    "url": "http://www.epicurious.com/recipes/food/views/leek-tomato-quinoa-108583"
}