Quinoa, Broccoli, and Leek Pilaf

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Servings: 4–6

This recipe tastes delicious warm or cold. We use it as a staple for long day trips or air travel because you don’t have to warm it up to enjoy it. On flights, when we can’t bring olive oil or some other oil easily, we add extra ghee for healthy fat and delicious flavor. While cold meals for a full day of travel are not always pleasant, this one is really quite delicious and something to look forward to!

Note that you may want to start soaking the quinoa the night before you want to make this dish (soak for 8–12 hours and see instructions at the beginning of this chapter). The recipe itself takes about 10 minutes to prepare and about 15 minutes to simmer on the stovetop.

INGREDIENTS:

2 cups presoaked quinoa

1 Tbsp. ghee

½ cup leeks, sliced thin

1 cup broccoli florets, chopped small

2 tsp. curry powder

Sea salt to taste

INSTRUCTIONS:

Sauté ghee with leeks and curry powder for 3 minutes.

Bring 1 cup of water to a boil. Add quinoa, broccoli, leeks, and curry, and reduce heat to simmer until quinoa is cooked. This will take about 15 minutes–you’ll know the quinoa is done when it looks more translucent and no longer has bright white spots in the center of the grains.

Add ghee and sea salt to taste.

Serving suggestions: When traveling, you can put this quinoa over romaine lettuce (romaine is a very hearty lettuce and travels well in an insulated lunch bag, even if you don’t have ice to keep it cold due to being on a plane).