While in Washington DC a few weeks ago, I had dinner with two coworkers at L’Enfant Cafe — a cute little place (And I mean little. We could barely squeeze past other diners to our table. Apparently French women really don’t get fat.) in the Adams Morgan neighborhood. I ordered the melted leeks with quinoa and it was the perfect combination of rich and savory while still being light and fresh. I don’t know how they did it, but I was determined to find out.
And I did. The Parmesan rind is everything in this recipe. Bon appétit!
Melted Leeks with Quinoa & Parmesan
Makes 6 servings. Approximately 5 Weight Watchers points per serving.
- 2 tablespoons butter
- 3 leeks, sliced
- 1 cup quinoa, uncooked
- 2 cups chicken stock
- 2 cups water
- Parmesan rind
- Salt and pepper to taste
- Parmesan to serve
Saute leeks until tender (10-12 minutes). Add quinoa and toast (2-3 minutes). Add chicken stock, water, and Parmesan rind, and bring to a boil. Reduce to a simmer until quinoa is tender (approximately 15 minutes). Season with salt and pepper to taste, plate and top with grated Parmesan. Serve with crusty bread.
If you’re feeling sassy, add a poached egg before serving.