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Braised leek with quinoa
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 410
  • Fat about 21g
  • Carbohydrates about 37g
  • Protein about 12g
This is needed
This is needed for 4 people
To fry the leek
  • 3 leek (each approx. 250 g), halved lengthwise incl. roots
  • a little pepper
  • 0.5 tsp salt
  • olive oil for frying
To braise the leek
  • 0.5 dl vegetable bouillon
  • 1 dl white wine
Quinoa
  • 1 tbsp olive oil
  • 200 g quinoa
  • 4 dl water
  • 0.5 tsp salt
  • 1 parcel diced vegetables (e.g. Brunoise, 70 g)
Vinaigrette
  • 3 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp coarse-grain mustard
  • 2 sprigs tarragon, leaves torn off
  • 40 g hazelnuts, coarsely chopped
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And that's how it's done
And that's how it's done
To fry the leek
Halve the leek crosswise, tie the ends with kitchen twine. Heat a dash of oil in a frying pan. Fry the leek in batches for approx. 2 mins. on each side, remove and season.
To braise the leek
Return the leek to the pan, pour in the wine and stock. Cover and braise over a medium heat for approx. 30 mins.
Quinoa
Heat the oil in a pan, briefly cook the quinoa. Pour in the water, season with salt, bring to the boil, cover and simmer over a low heat for approx. 20 mins. until just soft. Mix in the diced vegetables.
Vinaigrette
Serve the leek with the quinoa. Combine the mustard, vinegar and oil with the cooking juices, season. Drizzle the vinaigrette over the top, garnish with the tarragon and nuts.