Leek and Scallion Quinoa



Serving size

about 1 1/2 cups
45 Minutes

This recipe can easily be multiplied and makes good leftovers.

Leek and Scallion Quinoa


1 cup Water
1/2 cup Quinoa, uncooked
2 tsp. Olive oil
1 large (about 16 ounces) Leeks (sliced lengthwise and then thinly sliced crosswise - keep green and white parts separate)
2 large Green onions (thinly sliced crosswise - keep green and white parts separate)
1/4 tsp. Salt
1 to taste Black pepper


Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.

Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done. Cover.

While the quinoa is cooking add the olive oil in a large skillet over medium high heat.

When the pan is hot, add the green part of the leek and reduce the heat to medium. Cook, stirring frequently, for about 7 minutes.

Add the white part of the leek and cook for about 5 minutes. Stir frequently.

Add the white part of the green onion and cook until the quinoa is done.

Add the leeks and onions to the cooked quinoa with the salt and the green part of the green onion.

Fold together until the green onion is wilted and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the quinoa is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

Quinoa, scallions (green onions), and leeks are made for each other. The sweetness of the sautéed leeks and green onions goes perfectly with the earthy savory flavor of the quinoa. All you need is a pinch of salt for a complete dish.

You can add any choice of fresh herbs – basil, oregano, dill – to make this match almost any dish you want to serve the quinoa alongside. If you are using fresh herbs, about 1 to 2 tablespoons should work for the two servings depending on the herb. For dried herbs start with a half teaspoon of thyme, oregano, or basil. Dried tarragon is a great choice, also but start with 1/8 teaspoon.

This recipe also works as a complete meal with the addition of some grilled shrimp or broiled fish cut into cubes and folded in. You can serve this hot, but chilled it makes a great salad.

"If you can mock a leek, you can eat a leek!"

William Shakespeare