Thursday, August 26, 2010

Quinoa, Bok Choy & Leeks

The Incas may have called it "chisaya mama" or mother of all grains! But I have to admit, I am new to the super grain, Quinoa.  But I am determined to find out as many ways to incorporate it into our diets as possible!  With all five of the essential fatty acids, 12-18% protein, as well as being high in magnesium and iron; this grain is a must for my weekly menu planing!

Quinoa with Leeks and Bok Choy
This proved to be a super combo for dinner.  The bok choy and leeks served with plain quinoa were a match made in dinner heaven, their flavors danced over your taste buds like Fred and Ginger!

The cheeses were all from France: Boucherondine, the round cheese on the left is a pasteurized Goat's cheese that is so creamy and mild.  Truly not to be missed; even by those who are not too sold on goats cheese!  next is the Port Salut, the center cheese with the bright orange coating.  Very buttery and soft at room temperature and a must on my cheese platters.  This delicate cheese is loved by everyone and is super safe if you are new to cheese platters!    The St Nectaire is a firmer and more flavorful cow's cheese that is one of my family's favorites!  These three cheeses work well for mild cheese lovers and certainly will not offend a delicate palate!  I like to serve at least two breads; my preference is a hearty whole grain while my husband like only crusty white county bread.

I served the bok choy and the quinoa first and then brought out the mixed green salad and cheese platter.  I wish you could have seen the smiles on my family's faces when they saw the three cheeses!


For the Bok Choy and Leeks

I sauteed one large leek in a bit of olive oil for a few minutes.

Then I added some of the bok choy stems finely chopped and sauteed the two together until they were softened.  Then I added the chopped bok choy leaves and turned the heat up to med high and sauted for about 5 minutes until tender.









For the Quinoa
I brought 2 cups water to a boil and added  1 cup quinoa.  One teaspoon salt, 1/4 teaspoon pepper and 1 bay leaf were added and then the quinoa was cooked on low , covered for 15 minutes.
Fluff with fork.  I cooked ahead so I warmed in med/hot frying pan with a bit of butter and olive oil ( a very small bit...want to keep it healthy!)  The quinoa has a nutty flavor that is a beautiful pairing with bok choy and leeks!

Second course was a fresh green salad with tarragon vinaigrette, summer vine ripe tomatoes and a lovely cheese platter!  Light yet filling.  Super satisfying and very healthy!  Who could ask for more.



5 comments:

  1. I'm new to quinoa, but I love it. This looks like a good recipe! Your kitchen looks exactly like mine- same backsplash tile & white cupboards. Hope you're having fun w/ RWOP!

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  2. Hosting the Real Women of Philadelphia is the most amazing position one could have! The community is fantastic and the recipes INSPIRED!

    I'm new to quinoa too and now on a quest to find as many ways as possible to use this incrredible grain...or should I say seed.

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  3. Thank you for the add through Food Buzz! I ♥♥♥ Quinoa... we love it here at our house. It is really a wonderful healthy option. We just use it for our rice substitute. And the cheeses and figs are a wonderful added bonus! - Megan

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