1 c. red quinoa

2 c. water

2 stalks of leeks, trimmed and thinly sliced (or kale, swiss chard, or other greens of your choice)

1 tbsp. olive oil

1 tsp. cumin

1/4 tsp. turmeric

1/2 c. raisins

1/4 c. sunflower seeds

sea salt to taste

 

Place quinoa and water in a flat-bottomed sauce pan and bring to a boil. Reduce to a simmer, and cook until all water is absorbed (about 15 min.). When done, the grain appears soft and translucent. The germ ring will be visible along the outside of the grain. Remove from heat and fluff with a fork.

 

Add the olive oil to a skillet and add cumin and turmeric to release aroma. Add the leeks and cook until tender. Stir in quinoa, raisins and sunflower seeds. Add sea salt to taste. Serve warm.