Braised leek with quinoa

Braised leek with quinoa

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


4 people


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

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


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


3tbsp white wine vinegar
2tbsp olive oil
1tbsp coarse-grain mustard
2sprigs tarragon, leaves torn off
40g hazelnuts, coarsely chopped
Purchase ingredients now

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.


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.


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.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!