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Red Quinoa and Leek Risotto with Feta

Mood: Healthy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
This is great vegetarian dish that she will enjoy. Serve this with a vodka martini with olives stuffed with blue cheese and you will be so happy.

Time To Make:
35-40 Minutes

•1 cup of washed red quinoa

• 1 entire leek small sliced

• 1/2 cup of dry vermouth

• 1 stalk of celery small sliced

• 2 cups of chicken stock

• 1 tablespoon of olive oil

• 4 oz of crumbled feta

• Salt and pepper to taste

• Medium stock pot
• Large spoon
• Measuring spoons and cups

Preparation (Do it!)
1. Over a medium heat add olive oil to the stock pot. Let the oil heat up. Add the leeks and celery and cook until slightly browned.

2. Add the quinoa, stir and cook for 30 seconds and then add the dry vermouth and cook until all the liquid is absorbed.

3. Add the chicken stock and simmer on low heat with the cover off for 20 minutes.

4. Take the pot off of the heat and put the lid on. Let it stand for 10 minutes. Stir and then add salt and pepper to taste (keep in mind how salty your feta will be so taste that first and adjust seasoning accordingly).

5. Garnish with crumbled feta.


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