$5 Dinner: Tomato Leek Quinoa
As soon as the mercury hits 80°, I want tomatoes. At the farmer’s market, I search for them hopefully, like a girl at the mall in 1992, standing on her tiptoes, trying to catch a glimpse of Luke Perry’s sideburns.
But alas, it’s not the time yet. We’re still in the thick of peas and strawberries. Still, when a girl can’t get a succulent August tomato — the kind that is heaven simply sliced and served with feta — perhaps she settles for the hothouse variety. Chances are it’s not yet strong enough to headline, but it’s a tomato more than ready to steal scenes as a strong supporting act. Like Emily Valentine. Or Jordan Bonner.
What’s ripe where you are? And what are you making with it? And do you ever wish it were the early ’90s again, when life seemed so simple and every Wednesday, if nothing else, you could at least count on this?
Tomato Leek Quinoa
adapted from Bon Appétit
Serves 4
1 1/2 cups quinoa
2 cups water
1/2 teaspoon salt
1 tablespoon butter
2 cups finely chopped leeks (white and pale green parts only), about 3 medium-sized leeks
1/4 cup chicken broth
3 tablespoons olive oil
2 medium-size tomatoes, seeded, chopped
3 tablespoons chopped scallions
3 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and water is absorbed, about 20 minutes. Set aside.
Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth and cover. Simmer until leeks are tender, about 5 minutes. Add quinoa and oil, stirring until heated through, about 5 minutes. Add tomatoes, onions, basil, and lemon juice. Season with salt and pepper. Top with a poached egg, if you so choose (what isn’t made better with the addition of a runny yolk?).
Adrienne: I love this idea! And I have exactly ONE tomato starting to blush in my container-garden. Other ripe things: radishes, carrots, LETTUCE LIKE CRAZY.1 year ago
Color Me Green: god it always seems to take so long for tomatoes, corn, and peppers to come into true season. i noticed zucchini just came into season last weekend…unfortunately i do not like it as much, but it will have to do in the meantime.1 year ago
shauna: Ohhhh that second sentence has to be the most brilliant simile of all time
1 year ago
Lara: First, I LOVE all the recipes you put up, it is so inspiring. Zucchini is the vegetable taking over my kitchen right now. I have been searching recipe books for new things to do with them so my faimly and friends don’t get too bored!1 year ago
Erin: Here in Northern California it’s all about fresh cherries right now! It’s wonderful! Having been raised in VA where the only cherries we see are of the Maraschino variety, I had never really been exposed to succulent fresh ones until I moved here. Yummmm…1 year ago
Adrienne, I feel you. I’ve been eating salad like crazy. So much so, that I’m afraid I’ll turn into a rabbit.
Color Me Green and Lara, Zucchini recipes: I saw Giada do a nice stuffed red pepper with grated zucchini and orzo the other day that looked really nice. And there’s always zucchini fritters!
Shauna, I was my delighted with that myself!
Erin, Mmm! They sound wonderful. We have quite a bit of cherries here too which has got me thinking about making my first clafouti!1 year ago
Alicia Kachmar: I just jumped on the quinoa bandwagon a few weeks ago, i.e. made my first recipe with it! It was too sweet though, an apricot/raisin quinoa dish. This looks more savory and appropriate!1 year ago
ingo pixel: this recipe sounds delicious, i’l have to try it soon!
also, when you asked”what’s ripe near you?” it reminded me of Locavore, an iphone app that a dear friend of mine made that specifically tells you what is in season in your area, where the nearest farmers markets are, and links to epicurious for recipe ideas. it’s really a fantastic tool for anyone looking to eat locally and seasonally.
i think you and your other readers would find this interesting! http://enjoymentland.com/locavore/1 year ago
Alicia, Quinoa is really great — a super neutral-flavored grain that you can really sub in for any other grain, but it’s a little bland, so i think it’s best mixed with punchier flavors like the scallions and basil in here.
Ingo Pixel, Thanks for sharing that app. I WISH i had an iphone, but I’m sure those who do will be all over that app!1 year ago
geek+nerd: Sarah - the recipe I posted the other day might be up your alley if you still have nice fresh peas around. Have the strawberries with black pepper and balsamic vinaigrette
Let me know if you try it!1 year ago
geek+nerd: Whoops - forgot to give you the link! http://www.geekxnerd.com/2009/07/orrechiette-with-peas-and-fresh-mint.html1 year ago
Wendy Bussell: Sarah, this is a lovely recipe. Now, to change it up for August when you don’t want to eat hot food in Tx, Don’t do the leeks in simmerring broth. In stead, add diced red onion and marinated artichoke hearts. This is a standard in our kitchen.
Right now we are eating lots of yellow squash(what my father in law loves to plant) and tomatoes from the inlaws. We are ever so grateful for tomatoes that just dribble juice not just down our chin, but down your arm as well. My youngest loves these with goatcheese on toast!1 year ago
Christine S.: Zucchini is starting to become abundant here and we are in berry/cherry heaven right now!
I made a red quinoa dish a few weeks back with the zucchini, shallots, thyme, olive oil and butter with a drizzle of balsamic over the top…it was savory and pretty good.
The early 90s for me represented finishing college and having a baby! Wednesday night entertainment either involved feedings or readings!1 year ago
Lesley: I loved the 90210 era. Forgot that Douglas Emerson (Brian Austin Green’s blond friend) was even a cast member! That link had to be first season. Memories…
In Mexico City, it’s tuna season. Tuna the catcus fruit, not tuna the fish. I’m dying to make a tuna ice with them. Rick Bayless has an awesome-looking recipe, and the ice turns this gorgeous, deep-red color. Perfect for eating on a summer afternoon here, while it’s raining outside.1 year ago
Suellen: Oooo, another great recipe for my husband and I to make together! I’ll post the results soon! Thanks.1 year ago
Suellen: Well, it’s another HIT! My daughter loved this recipe and so did I! Keep ‘em coming! I love to try new things!1 year ago
Christy: Wanted to try this and finally did! FANTASTIC!! I have a college age daughter who is a vegetarian and wanted to do something a little different. This was great and so easy. One quick little suggestion: Quinoa has a bitter little outside shell on the grains. Soak the quinoa in about 2 cups of water for about 30 minutes then run through a sieve. It takes the bitterness away. I have been using quinoa in everything since I tried it!! Quick, easy, delicious and inexpensive…all the traits I love for dinner!49 weeks ago