This recipe is simple and tasty. You be the chef. Add anything you want to it. You could even add a shredded roasted chicken from the store. 2 cups vegetable or chicken broth 1 cup raw whole grain quinoa 1/4 cup scallions thinly sliced 3 or 4 leeks caramelized a dash of salt and pepper
DRESSING: 1/4 cup olive oil 1/4 cup lemon juice 1/2 cup orange juice 2 teaspoons agave 2 cloves garlic, minced salt and pepper to taste
optional additions: Roasted butternut squash, kale, arugula edamame, pomegranate seeds, apricots, arugula, cranberries
Cook quinoa in chicken broth until it fluffs up, about 15 minutes, stirring occasionally.
While quinoa is cooking, whisk together the dressing.
When quinoa is finished cooking, allow to cool slightly, then toss with leeks ,scallions and dressing. Add more salt and pepper to taste.
I like to serve it at room temperature.
Note: caramelized leeks are easy to make. Clean and thinly slice leeks. In a sauté pan , melt 2 tablespoons of butter along with 2 teaspoons agave or sugar, 1/2 tsp salt and ¼ tsp pepper until the leeks begin to brown a little. I like them a little underdone so when you fold them into the quinoa they stay a “pretty” green.