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Sautéed Peppers, Leeks & Cherry Tomatoes with Herbed Quinoa


1 cup quinoa, rinsed and drained
1 ½ cups vegetable broth
1 tablespoon thyme
2 tablespoons oregano
1 lemon, zested and juiced
2-3 tablespoons olive oil
1 large leek, cleaned and sliced in half moons
1 cup sliced sweet peppers
4 garlic cloves, thinly sliced
1 pint cherry tomatoes
Salt & Pepper


  1. Add rinsed quinoa, broth and herbs to a small pot and bring to a boil. Reduce heat to low and simmer for 12-15 minutes or until the liquid has absorbed. Fluff with a fork and gently stir in the lemon zest and juice and a small drizzle of olive oil. Set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the leek and peppers and cook until they begin to soften, about 3-5 minutes.
  3. Add the garlic and cherry tomatoes and cook until tomatoes begin to soften and wilt slightly, 2-3 more minutes.
  4. Stir in the herbed quinoa and gently mix. Taste and season with salt and pepper.