1 cup white quinoa
2 cups water
500 g leeks chopped
1 chili chopped
1 lemon zest
1/4 cup lemon juice
1 tbsp olive oil (optional)
4 garlic cloves
3 tbsp toasted perilla seeds
80 g cashews
150 ml water
20 ml lemon juice
1 tsp salt
1 Rinse your quinoa. Place in a pot. Add liquid and bring to a boil.
2.Lower heat and cook, covered, for 15 minutes.
3.Let stand, covered, for 5 minutes.
4.In a large wok, add the chopped leeks, lemon zest, lemon juice and chili. If using add the olive oil to saute, otherwise use vegstock or mushroom sauce, tamari, or just water. On medium-high heat saute the leeks along with lemon zest and chili until absorbs all water content for about 6-7 minutes and they are cooked and tender.
5.In a high speed blender, process all cashew cream ingredients until smooth.
6.Pour the cashew cream over leeks. Mix together.
7.Transfer your quinoa in the mixture. Combine together with creamy leeks.
8.Serve with toasted perilla seeds.
Quinoa with Creamy Lemony Leeks