Steamed quinoa with herbs and veggies

    30 min

    Steaming the quinoa, while time-consuming, yields a lovely, fluffy texture and retains the subtle nutty flavor. I'm not usually a fan of quinoa but love it prepared this way.


    Washington, United States
    2 people made this

    Serves: 6 

    • 250g quinoa
    • 2 tablespoons olive oil
    • 1 leek, white and light green part only, chopped
    • 1 medium courgette, cut into 1cm cubes
    • 8 button or crimini mushrooms, sliced
    • 1 teaspoon chopped fresh thyme, basil or any other fresh herb
    • 2 to 4 tablespoons white wine

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Rinse quinoa 6 times in a bowl of water, stirring.
    2. Boil a pan of salted water. When at a rolling boil, add quinoa and cook for 10 minutes.
    3. Drain quinoa in a fine mesh sieve (if you don't have a fine sieve, line a colander with a thin tea towel).
    4. Refill pan halfway with water and bring to the boil. Set a dry tea towel on top of pan, and set the sieve of quinoa on top of towel. The water should not touch the towel or sieve. Cover and steam for 10 minutes, or till quinoa is fluffy.
    5. Prepare the veg while the quinoa is steaming - if you can split your attention and not set the house on fire...
    6. Heat olive oil in a pan. Add leeks and saute for 2 to 3 minutes until they soften. Slightly raise the heat and saute courgette and mushrooms - I like to get my courgette browned a bit. Add white wine and reduce for about 5 to 8 minutes.
    7. Combine veg mix with quinoa in a bowl. Season with salt and pepper to taste.

    Cook's note

    Please be careful with the tea towel on the stove! I stand close and keep the towel high and far from flames.

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