I’m going out on a limb here and trying something new: recipe sharing. Brian and my girlfriends know that I love to cook and try new, healthy recipes all the time. I love vegetables, natural foods and fresh, home-cooked meals…and I hope you do too!
My desire to share healthy recipes is two-fold. First, I believe that feeding our bodies well–with foods that energize and nourish–helps us live our lives to the fullest. One of the best ways we can glorify God is through honoring, respecting and caring for the bodies he’s given us. And what better way than through the joy of eating delicious food? Additionally, hospitality is something God values in us and preparing food for others is an easy way to extend love to friends and family.
For my very first recipe post, I want to share a brand new favorite in the Borton household: quinoa with leeks and herbs (adapted from a couple cooks). You may recognize it from our Thanksgiving trial run, and let me tell you, it’s a crowd-pleaser.
2 cups quinoa (white, red, or mixed)
3 cups vegetable broth
1 pound leeks (we used two packages of the already-prepared ones from Trader Joe’s)
1/4 cup fresh sage
1/4 cup fresh thyme
1 1/2 tablespoons olive oil
1/3 cup dry roasted pecan pieces
1/2 teaspoon kosher salt
Fresh ground pepper
- Cook the quinoa following these instructions, replacing water with vegetable broth.
- Chop off the dark green stems of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices (resulting in half-moon shapes). Remove the leaves of the thyme, and chop the sage leaves.
- In a skillet, heat the olive oil. Add the leeks, and saute about 4 minutes, just before they begin to brown.
- When the quinoa is done, stir in the sauteed leeks. Then add the fresh sage, thyme, salt, and fresh ground pepper.
Will you try this recipe? If so, who will you make it for/share it with?