Braised leek with quinoa

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 410 Kcal, 12g Protein, 37g Carbohydrates, 21g Fat


  • To fry the leek
  • 3 leek (each approx. 250 g), halved lengthwise incl. roots
  • a little pepper
  • 0.5 tsp salt
  • olive oil for frying
  • To braise the leek
  • 0.5 dl vegetable bouillon
  • 1 dl white wine
  • Quinoa
  • 1 tbsp olive oil
  • 200 g quinoa
  • 4 dl water
  • 0.5 tsp salt
  • 1 parcel diced vegetables (e.g. Brunoise, 70 g)
  • Vinaigrette
  • 3 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp coarse-grain mustard
  • 2 sprigs tarragon, leaves torn off
  • 40 g hazelnuts, coarsely chopped

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  • To fry the leek

    Halve the leek crosswise, tie the ends with kitchen twine. Heat a dash of oil in a frying pan. Fry the leek in batches for approx. 2 mins. on each side, remove and season.
  • To braise the leek

    Return the leek to the pan, pour in the wine and stock. Cover and braise over a medium heat for approx. 30 mins.
  • Quinoa

    Heat the oil in a pan, briefly cook the quinoa. Pour in the water, season with salt, bring to the boil, cover and simmer over a low heat for approx. 20 mins. until just soft. Mix in the diced vegetables.
  • Vinaigrette

    Serve the leek with the quinoa. Combine the mustard, vinegar and oil with the cooking juices, season. Drizzle the vinaigrette over the top, garnish with the tarragon and nuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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