Best 5 Fresh Spinach And Leeks With Quinoarice Recipes

SPINACH AND LEEK GRATIN WITH ROQUEFORT CRUMB TOPPING

Steps:

• Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
• Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
• Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

FRESH SPINACH AND LEEKS WITH QUINOA/RICE

Steps:

• Place a large dutch oven on med-high, add olive-oil.
• Add leeks and onions and saute for 10 minutes or until soft.
• Add all the spinach, quinoa, tomato sauce, water, salt and pepper. This may look like a lot of spinach but it will melt down.
• Simmer on low for 40 minutes, or until most of the liquid has evaporated. Continue stirring.
• Remove from heat, and let sit for 5-10 minutes until thickened.
• Squeeze half the lemon on the spinach and serve.
• Pass remaining lemon around table for garnish.

QUINOA-AND-SPINACH PILAF

Steps:

• In a large saucepan, melt butter over medium. Add onion and garlic; cook until soft, about 4 minutes. Add quinoa and cook 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper.

LIGHT SPINACH AND LEEK LASAGNA

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

FRESH SPINACH WITH LEEKS IN PERNOD

Steps:

• Clean your spinach really well in a sink full of water, and remove any tough veins and stems.
• You may have to repeat the cleaning process several times to remove all the grit from the spinach.
• Remove from water, but do not dry.
• Clean the leek well in water, then chop all of the white part and any of the green part that is tender.
• This should yield between 1 1/2 to 2 cups of leek.
• Heat oil in a wok over medium heat.
• Add the spinach, leeks, and tomato.
• Cover, and cook 12 minutes, stirring occasionally.
• Leeks should be crisp-tender at this point, and spinach wilted.
• Drain the vegetables in a colander and immediately return to the wok.
• Stir in the pernod and salt and pepper to taste.
• Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.
• Serve.