Quinoa Bowl Recipe
quinoa tabbouleh, arugula, fried leeks, citrus vinaigrette
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Ingredients
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Quinoa Tabbouleh
Fried Leeks
Citrus Vinaigrette
Arugula
Method
Quinoa Tabbouleh
- 1
Prepare the Quinoa
Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- 2
Combine Ingredients
In a large bowl, combine the cooked quinoa, parsley, mint, tomatoes, and cucumber. In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
Fried Leeks
- 3
Prepare the Leeks
In a bowl, toss the sliced leeks with flour, salt, and pepper until evenly coated.
- 4
Fry the Leeks
In a deep frying pan, heat oil over medium-high heat. Fry the leeks in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
Citrus Vinaigrette
- 5
Make the Vinaigrette
In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and pepper to taste until well combined.