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Quinoa With Leek & Currants

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: QUINOA WITH LEEK & CURRANTS
 Categories: Vegetarian, Digest
      Yield: 1 Servings
 
  1 3/4 c  Quinoa
  2 2/3 c  Vegetable stock (or water)
      4 sm Leeks
    1/2 c  Canned tomatoes (or 2 roma
           -size tomatoes)
      5 tb (rounded 1/4 cup) currants
      1 tb Ground cumin
      1 ts Cinnamon
      1 ts Garlic powder
    1/2 ts Turmeric
 
  Slice leeks in half length-wise.  Wash all of the larger leaves very
  well (leeks are very dirty.  If you don't wash it well enough your
  final dish will be gritty). Chop washed leeks cross-wise into thin
  slices.
  
  Place quinoa in a fine-meshed colander and rinse well for several
  minutes. You want to remove the bitter coating of saponin that quinoa
  sometimes has. You can also do this in a regular bowl if you are
  careful (fill with water, swirl qunioa around, pour out water, repeat
  until water is clear).
  
  Place leeks in nonstick pan and cook until limp and reduced (no need
  to add liquid, leeks will have some water from being washed and tend
  to give up liquid as they cook).
  
  Add spices to the leeks and stir until well mixed.
  
  Add quinoa and cook for a couple minutes.
  
  Add stock[, currants,] and tomatoes, bring to a boil, lower heat and
  simmer, covered, for 15-20 minutes until done.
  
  Serves 8 Calories: 186.6 Fat grams: 2.6 %CFF: 11.9%
  
  Michelle Dick  Peter_Brooks@sj.hp.com From Fatfree Digest
  April-May 1994, Formatting by Sue Smith (using MMCONV)
 
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