Braised leek with quinoa

Braised leek with quinoa

Total: 1 hr | Active: 1 hr
vegetarian
Nutritional value / person: 410 kcal
, Fat: 21 g
, Carbohydrate: 37 g
, Protein: 12 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

To fry the leek

3 leek (each approx. 250 g), halved lengthwise incl. roots
olive oil for frying
½tsp salt
a little pepper

To braise the leek

1dl white wine
½dl vegetable bouillon

Quinoa

1tbsp olive oil
200g quinoa
4dl water
½tsp salt
1parcel diced vegetables (e.g. Brunoise, 70 g)

Vinaigrette

3tbsp white wine vinegar
2tbsp olive oil
1tbsp coarse-grain mustard
2sprigs tarragon, leaves torn off
40g hazelnuts, coarsely chopped
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How it's done

To fry the leek

Halve the leek crosswise, tie the ends with kitchen twine. Heat a dash of oil in a frying pan. Fry the leek in batches for approx. 2 mins. on each side, remove and season.

To braise the leek

Return the leek to the pan, pour in the wine and stock. Cover and braise over a medium heat for approx. 30 mins.

Quinoa

Heat the oil in a pan, briefly cook the quinoa. Pour in the water, season with salt, bring to the boil, cover and simmer over a low heat for approx. 20 mins. until just soft. Mix in the diced vegetables.

Vinaigrette

Serve the leek with the quinoa. Combine the mustard, vinegar and oil with the cooking juices, season. Drizzle the vinaigrette over the top, garnish with the tarragon and nuts.

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