Ingredients

The following ingredients have 5 Servings
  • 3/4 cup – 1 cup uncooked quinoa
  • 2 cups water or broth
  • 1/2 teaspoon kosher salt (divided)
  • 1/4 teaspoon black pepper
  • 2/3 cup thinly diced/chopped leeks (root portion)
  • 1/3 – 1/2 cup chopped shallot or onion
  • 1/3 cup pine nuts
  • 2 teaspoons honey (use agave nectar for vegan options)
  • cracked pepper (to taste)
  • 2-3 Tablespoons olive oil (divided)
  • 1/4 teaspoon minced garlic
  • 1 lemon (1-2 Tablespoons juice)

Instruction

  • First rinse your quinoa. Add 1 cup quinoa, 1/4 tsp salt, and you need about 2 cups liquid. Bring liquid to a boil with quinoa, then reduce heat to medium low and cover for 20 minutes or until fluffy. Set aside.
  • Preheat oven to 400F. In a small bowl, combine your chopped leeks (the roots), onion, pine nuts, honey, salt, pepper, and 1- 2 tbsp olive oil. Toss and then lay it flat on a baking sheet with parchment paper. Spread evenly across paper.
  • Roast/toast for 5 to 6 minutes. Remove, toss the pine nuts and then return to oven for another 4 -5 minutes or a total of 10 -12 minutes.
  • Remove from oven and combine (in a large bowl) cooked quinoa with honey toasted mixture.
  • Mix in your minced garlic, cracked pepper, 1/2 tbsp more olive oil, and 1- 2 tbsp of fresh lemon juice.
  • Season with flaked sea salt or coarse sea salt and serve.
  • Store in airtight container in fridge for up to 4 -5 days.