Fresh Spinach And Leeks With Quinoarice Recipes

Steps:

• Place a large dutch oven on med-high, add olive-oil.
• Add leeks and onions and saute for 10 minutes or until soft.
• Add all the spinach, quinoa, tomato sauce, water, salt and pepper. This may look like a lot of spinach but it will melt down.
• Simmer on low for 40 minutes, or until most of the liquid has evaporated. Continue stirring.
• Remove from heat, and let sit for 5-10 minutes until thickened.
• Squeeze half the lemon on the spinach and serve.
• Pass remaining lemon around table for garnish.

Steps:

• Clean your spinach really well in a sink full of water, and remove any tough veins and stems.
• You may have to repeat the cleaning process several times to remove all the grit from the spinach.
• Remove from water, but do not dry.
• Clean the leek well in water, then chop all of the white part and any of the green part that is tender.
• This should yield between 1 1/2 to 2 cups of leek.
• Heat oil in a wok over medium heat.
• Add the spinach, leeks, and tomato.
• Cover, and cook 12 minutes, stirring occasionally.
• Leeks should be crisp-tender at this point, and spinach wilted.
• Drain the vegetables in a colander and immediately return to the wok.
• Stir in the pernod and salt and pepper to taste.
• Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.
• Serve.

Steps:

• Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
• Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.