Best 2 Quinoa With Leeks Mushrooms Peas And A Splash Of Truffle Oil Recipes

Embark on a culinary journey with a delectable dish that tantalizes your taste buds and nourishes your body. Quinoa, the ancient grain packed with protein and fiber, takes center stage, accompanied by an orchestra of flavors. Leeks, with their subtle oniony sweetness, and mushrooms, earthy and umami-rich, create a savory foundation. Peas add a touch of sweetness and vibrant color, while truffle oil infuses the dish with an unmistakable luxurious aroma. This recipe is a symphony of textures and flavors, a perfect balance of hearty and light, making it a delightful meal for any occasion.

In addition to the main recipe, the article offers a collection of variations to suit your preferences and dietary needs. For a vegan option, simply omit the Parmesan cheese. If you're looking for a gluten-free alternative, use tamari or coconut aminos instead of soy sauce. And if you're craving a bit more heat, add a pinch of chili flakes or a dash of cayenne pepper. With these versatile variations, you can tailor the dish to your unique tastes and dietary requirements.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA SALAD WITH ROASTED CARROTS AND FRIZZLED LEEKS

Quinoa Salad With Roasted Carrots and Frizzled Leeks image

This quinoa salad, filled with soft roasted carrots, currants and a pomegranate molasses-spiked dressing, makes enough to feed a crowd, though you can easily halve the recipe for a smaller group. You can make it with any color quinoa you come across - it comes in shades of tan (called white), rusty red and brownish black. Just don't mix them together in one pot because they all have slightly different cooking times. As for the pomegranate molasses, it's available in specialty shops and online, but if you don't have it, substitute a good quality balsamic vinegar spiked with a little honey if you like. You can toss together the quinoa, dressing and carrots the day before serving, but don't add the arugula until the last minute to keep it as fresh and crisp as possible.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, main course, side dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 leek, trimmed
3/4 cup plus 2 tablespoons extra-virgin olive oil, more for frying leeks and for serving
Kosher salt and black pepper
2 1/2 tablespoons lemon juice
2 1/2 tablespoons pomegranate molasses, more for serving
2 pounds carrots, peeled and sliced into 1/4-inch-thick coins
2 cups quinoa (13 ounces)
1/3 cup dried currants
6 ounces fresh arugula

Steps:

Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm 1/4 inch olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks.
In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil.
Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes.
While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain.
In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.
In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 3 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 389 milligrams, Sugar 12 grams

QUINOA WITH MUSHROOMS

Quinoa with Mushrooms image

Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.

Provided by Jen Cardenas

Categories Side Dish Grain Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 (8 ounce) package mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 ½ cups quinoa, rinsed
3 cups chicken broth
⅓ cup grated Parmesan cheese

Steps:

Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g

Tips:

Use Fresh, High-Quality Ingredients: To ensure the best flavor and texture, use fresh vegetables, herbs, and good quality quinoa.
Rinse the Quinoa: Rinsing quinoa before cooking removes the saponins, a natural coating that can give it a bitter taste.
Cook the Quinoa Properly: Follow the package instructions for cooking the quinoa, ensuring the correct ratio of quinoa to water.
Sauté the Vegetables: Sautéing the vegetables in butter or oil enhances their flavor and caramelizes them slightly.
Use Vegetable Broth: Using vegetable broth instead of water adds extra flavor to the quinoa.
Add Herbs and Spices: Experiment with different herbs and spices to add depth of flavor to the quinoa.
Finish with Truffle Oil: A splash of truffle oil at the end of cooking infuses the quinoa with a luxurious aroma and flavor.

Conclusion:

This quinoa recipe with leeks, mushrooms, peas, and truffle oil is a delightful and versatile dish. It's packed with flavor, healthy ingredients, and can be easily customized to suit your preferences. Enjoy it as a main course, side dish, or even as a cold salad. The combination of earthy flavors from the leeks and mushrooms, the sweetness of the peas, and the nutty flavor of the quinoa, all complemented by the aromatic truffle oil, creates a truly memorable culinary experience. Whether you're a vegetarian, looking for a healthy meal, or simply seeking a flavorful dish, this quinoa recipe is sure to satisfy your taste buds.