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?
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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?).
