This recipe was created by the great chef Charlie Trotter.
Fresh Basil, Green Onions (Scallions) and Leeks require insect infestation inspection. Please see “Special Instructions below:
1 1/2 cups quinoa
2 cups water
1/2 teaspoon salt
1 tablespoon butter or margarine
2 cups finely chopped leeks (white and pale green parts only)
1/4 cup low-salt chicken broth
3 tablespoons olive oil
2 medium-size yellow tomatoes, seeded, chopped
3 tablespoons chopped green onions
3 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. 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. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
Melt butter in large nonstick skillet over medium heat. Add leeks; saut’e until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.Scallions or Green Onions Insect Infestation: Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots. Inspection: 1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb. 2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use. 3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded. Fresh Herbs and Insect Infestation: Fresh herbs, including basil, cilantro, dill, mint, oregano, parsley, rosemary and thyme, are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used. Inspection: 1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.) 2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs. 3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs. 4. Check both sides of each leaf under direct light. 5. If one or two insects are found, rewash the herbs. 6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.