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Quinoa with Roasted Leeks & Cauliflower
Why This Quinoa Recipe Deserves a Spot in Your Kitchen:
This Roasted Leek & Quinoa Salad Recipe is the perfect take-along side dish, a base for a healthy lunch bowl or a quick start to a weeknight supper. Kirstie first tested this recipe right before Thanksgiving–always on the hunt for easy, make-ahead side dishes. It turned out so good that when she told Jody over the phone, Jody literally made a U-turn and drove straight over for a taste. Totally worth it.
For us, quinoa made its debut in our life about 10 or 12 years ago. After much experimentation, we still find that boiling the quinoa is the best way to cook it. For more on why you should have more quinoa in your life, click HERE for our complete blog on Quinoa!
Now onto the vegetables! Sometimes we feel that leeks are underused in the North American kitchen. In France they are the ultimate side dish, and here we generally just relegate them to soup. But for no good reason. Leeks really are so versatile: they can be roasted, sauteed, and deliciously braised as the French do!
For this Quinoa side dish, we opt to roast the leeks. Roasted leeks turn out both crispy and buttery at the same time, and marry beautifully with the quinoa, and other vegetables as well!
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂
I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!
Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!
I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.
It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.
My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!
I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.
I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.
We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality meals
The Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
With just a little more bulk needed to make this a bonafide side dish, we added in another superstar roasted vegetable: cauliflower. The key here, always, is to roast vegetables separately, as they all have different finishing times.
This dish is brought together quickly & easily with a lemony vinaigrette, some chopped fresh parsley & and optional crunchy burst with toasted almonds.
- Prep Time: 10 Minutes
- Cook Time: 20-30 minutes
- Total Time: 30 mins
- Yield: 6-8 Servings
Ingredients
Units
Scale
- 1 cup quinoa
- Kosher Salt, as needed
- 2 large leeks, split in half lengthwise and cut into 1 inch pieces
- 1/2 head cauliflower, cut into very small florets
- a good handful of fresh parsley
- Juice of 1 large lemon
- Olive oil, as needed
- 1/2 cup sliced almonds, toasted (OPTIONAL)
Instructions
- Bring a medium-sized pot of water to the boil. Preheat oven to 425 F, convection if you’ve got it. Line two baking sheets with parchment paper.
- Salt the water well, then add in the quinoa. Boil over medium-high heat for 10-12 minutes, then strain through a fine-meshed strainer. Spread out on a baking sheet to cool.
- Meanwhile, toss leeks with olive oil and salt and spread out on a parchment-lined baking sheet. Also toss the cauliflower with olive oil and salt (it helps to work in the olive oil with your hands) and spread out on a baking sheet.
- Roast vegetables until deep golden/dark brown in spots, 12-16 minutes.
- In a large mixing bowl, whisk together lemon juice and a good pinch of kosher salt. Slowly whisk in about 2 tablespoons of olive oil.
- Using a spatula, gently fold in quinoa, roasted leeks & cauliflower and chopped parsley.
- Turn out into a serving bowl and garnish with toasted almonds, if using.
Notes
Serving Suggestions:
- As a side dish alongside roasted chicken or turkey, grilled fish (especially our Moroccan Roasted Salmon) or as a main vegetarian dish with roasted chickpeas and drizzled with a spicy yogurt sauce.
- As a base for the ultimate lunch bowl: top with leftover chicken, baby spinach, lemony chickpeas, avocado & feta cheese
Storage and Make-Ahead Tips for this Quinoa Salad:
One of the best things about quinoa salads is how well they hold up.
- Fridge: store in an airtight container for up to 4 days. Serve at room temperature.
- Make-Ahead Components: cook quinoa and roast vegetables up to 3 days ahead of time. Bring it altogether when you’re ready to serve.
- Not freezable.
Chefs Jody & Kirstie’s Notes for Perfect Quinoa:
- Guess what– we don’t rinse the quinoa. This used to be the way, but a lot of brands are now pre-rinsed. We honestly love the brand from Costco.
- Really SALT your water! Just like pasta, salt your water until it tastes like the ocean. In a medium-sized pot, it’s 2-3 tablespoons of kosher salt.
- Once it’s cooked to your liking (test it after 10 minutes), use a fine mesh strainer to strain, then let it cool on a baking sheet. Avoid rinsing with water.
