Leek Tomato Quinoa

• 1 1/2 cups quinoa
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon butter
• 2 cups finely chopped leeks (white and pale green parts only)
• 1/4 cup low sodium chicken broth
• 3 tablespoons olive oil
• 2 medium yellow tomatoes, seeded, chopped
• 3 tablespoons chopped green onions
• 3 tablespoons chopped fresh basil
• 1 tablespoon fresh lemon juice

1. Place quinoa in strainer. Rinse under cold running water until water runs clear; drain.
2. Mix quinoa, 2 cups water, and salt in heavy medium saucepan.
3. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes.
4. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
5. Melt butter in large nonstick skillet over medium heat. Add leeks; saute until beginning to soften, about 5 minutes.
6. Add broth. Cover; simmer until leeks are tender, about 5 minutes.
7. Add quinoa and oil; stir until heated through, about 5 minutes.
8. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.

quinoa, water, salt, butter, leeks, chicken broth, olive oil, yellow tomatoes, green onions, fresh basil, lemon juice

Taken from www.food.com/recipe/leek-tomato-quinoa-297732 (may not work)