Lemon Braised Leeks and Quinoa Salad
This flavorful quinoa side dish is made with lemon braised leeks, feta cheese, and a fresh lemon parsley dressing.
Servings 4 cups
Calories 341kcal
Ingredients
- 1 1/3 cups water
- 2/3 cup quinoa dry
- 2 leeks sliced, ends and dark green parts removed
- 1 tbsp olive oil
- 1/4 cup vegetable broth
- 1 tsp lemon zest from about 1/2 small lemon
- 1/2 cup feta cheese crumbled
For the dressing:
- 1/4 cup olive oil
- 1 tsp lemon zest from the other 1/2 of a small lemon
- 1 lemon juiced, use the same one you used for the zest
- 1 heaping tbsp parsley finely chopped, more to taste
- 1/8 tsp black pepper
Instructions
- In a small saucepan, bring the water to a boil. Add the quinoa and return to a boil. Cover, lower heat to a simmer, and cook for 12 to 15 minutes or until the quinoa is cooked and the water has been absorbed.
- While the quinoa is cooking, heat the olive oil a large skillet over medium-high heat. Clean the leeks and slice the white and light green parts. Add them to the skillet and sauté for 5-7 minutes. Pour in the vegetable broth and add the lemon zest. Cover the skillet and let the leeks cook for about 5 minutes.
- Combine the cooked quinoa and leeks in a large bowl. Add the feta and mix until well combined. At this point, you can choose to serve the salad warm or put it in the fridge and serve it cold later.
- Prepare the dressing by whisking together the olive oil, other teaspoon of lemon zest, parsley, and pepper in a small bowl.
- Pour the dressing over the quinoa salad when you are ready to serve it, and enjoy!
Notes
This recipe tastes great both warm or cold. It can be stored in a glass container in the fridge for 3 to 5 days.
Nutrition
Serving: 1cup | Calories: 341kcal | Carbohydrates: 28g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 284mg | Potassium: 289mg | Fiber: 4g | Sugar: 3g | Vitamin A: 932IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 3mg