You are Here: Cooking / Salads / Currant & Leek Quinoa
Currant & Leek Quinoa

Currant & Leek Quinoa


1 3/4 Cups Uncooked Quinoa
2 3/4 Cups Vegetable Stock or Water
4 Small Leeks
1/2 Cup Canned Tomatoes (or 2 tomatoes)
1/4 Cup Currants
2 Tbsp Dried Apricots, chopped
1 tsp Ground Cumin
1 tsp Ground Cinnamon
1 tsp Garlic Powder
1/2 tsp Ground Turmeric
1 Avocado, peeled & sliced.


  1. Slice leek in half lengthwise and wash. Chop cross-wise into thin slices.
  2. Rinse Quinoa thoroughly
  3. Stir-fry leeks until they are limp. Add spices and mix well.
  4. Add the rinsed quinoa and cook for a couple of minutes.
  5. Add vegetable stock or water, tomatoes, currants and dried apricots. Bring to boil.
  6. Lower heat, simmer covered for 15-20 minutes until cooked. Add sliced avocado just before serving,

Always rinse quinoa before cooking. Rinse under cold water until the water runs clear. Drain well. During cooking, quinoa increases 3-4 times in volume.