Roasted Leeks, Fennel & Green Garlic with Quinoa and Pecorino
I love leeks. I love all members of the allium family, to be fair. Leeks have a more mild flavor than an onion but less of a vegetal greenness than a scallion.
It’s true that leeks require more work than a shallot or garlic clove. They grow in such a way that dirt often gets in between the leaves which require the cook to carefully inspect and wash accordingly. I usually shave the root end off but just barely. I want to make sure that the bottom still remains intact. Then I trim off the deep green leaves, reserving them for stock. Slice the white and light green remainder lengthwise and place under running water to remove any dirt or mud that may have accumulated there. Easy peasy!
Roasting leeks is marvelous. They develop a rich, almost umami quality that is welcome in this dish. It offsets the slight bitterness of the quinoa and the acidity of the lemon.
INGREDIENTS
2 large leeks, white and light green parts sliced
6 Tbsp olive oil, divided
1 large onion, sliced
3 tsp salt, divided
1 large head of fennel sliced
1 head of green garlic, minced
1 c (180g) quinoa
½ small Meyer lemon, juiced
Pecorino romano, black pepper & fresh herbs for garnish
DIRECTIONS
Heat the oven to 375°F (190°C).
In a large mixing bowl add leeks, the remaining 3 Tbsp of olive oil and 1 tsp of salt. Mix and transfer to 2 parchment lined baking sheets. Roast for 35-40 minutes flipping the leeks at least once, halfway through baking. Set aside to cool.
Add the 3 remaining Tbsp of olive oil to a medium saute pan over medium low heat. Add onion, ½ tsp salt and stir. Cover and cook for about 10 minutes, until the onion turns translucent.
Add fennel and ½ tsp of salt. Stir and cover, cooking for about 10 more minutes until the fennel has softened.
Add garlic, cover and cook for 7-10 more minutes. The mixture should be tender. Remove from the heat and set aside.
Add quinoa to a medium saucepan along with ½ tsp salt. Cover with water by at least 2”. Cover with a lid and bring to a boil over a medium high flame. Once boiling, reduce to a simmer and continue to cook until tender, about 25 minutes. Drain and set aside.
In a large bowl combine the quinoa, onion mixture, lemon juice and the remaining ½ tsp of salt. Fold in the leeks.
Taste and adjust seasonings and then transfer to a serving platter.
Using a vegetable peeler, shave flakes of pecorino on top along with a few grindings of black pepper and a shower of fresh herbs. A drizzle of fruity olive oil doesn’t hurt. Serve immediately.
Serves: 4-6
NOTES
The salt and the olive oil amounts listed are mutable. If you have particularly gargantuan leeks use more. If they are on the smaller side, use less.
Don’t throw away the leek greens! They are incredibly flavorful and make a fabulous stock. If you have time and some forethought, consider making a stock with the leek greens and then using it in the soup instead of water. To do so just roughly chop the cleaned leek greens and simmer in a pot of water for 30-60 minutes.
If you aren’t able to get green garlic (available in the spring) then simply use ½ small head of regular garlic.