Savory and Earthy Quinoa with Leeks and Onions

1 1/2 cups mixed quinoa
2 1/4 cups water
1 1/2 tbsp. olive oil
2 leeks, white and light green parts, sliced in half lengthwise and chopped into half-moons
1 yellow onion, chopped
1 tbsp. chopped garlic
1 tsp. dried sage
1 tsp. dried thyme
½ tsp. salt

Rinse the quinoa and drain. Place quinoa in a saucepan with 2 1/4 cups water and a few pinches salt. Bring to a boil, reduce the heat to low. Cover the pot, and simmer for about 15-20 minutes, until the water has been completely absorbed. Turn off the heat and let sit covered for 5 minutes; fluff with a fork.

Meanwhile, in a skillet, heat the olive oil and add the leeks and onion, and sauté about 5-8 minutes, just before they begin to brown. Add the garlic and cook, stirring continuously, 1 minute. Season with the sage, thyme and salt; remove from the heat.

When the quinoa is done, stir it into the seasoned sautéed leeks and onions and mix well. Serve with your favorite protein (shown here with Garlic Shrimp, recipe follows).

Garlic Shrimp
1 tbsp. olive oil
1 tbsp. light butter
3 tbsp. chopped garlic
1 tsp. crushed red pepper flakes
1 lb. large shrimp, peeled & deveined
1/2 tsp. salt

Heat a large skillet over medium high heat. Add oil and butter and add the garlic and crushed pepper flakes. Add shrimp to the pan, season with the salt, and cook, stirring frequently, until pink and cooked through, 3-5 minutes. Serve immediately.