Pasta with Leeks & Quinoa Gremolata

gluten free pasta with leeks and quinoa lemon gremolata

This time of year, a cozy night at home can be a welcome break from the holiday party circuit. Should you find the opportunity for a little R&R, it’s nice to have an easy weeknight recipe at hand. The pasta in this dish is topped with a flavorful mixture of quinoa, garlic, anchovy, parsley, oregano, and lemon zest. We've also used one of our seasonal favorites--leeks. Leeks have a lovely onion-y flavor and are a handy ingredient to keep in the crisper. (Prop styling by Lisa Lee)

Serves 4

 
  • 12ounces gluten-free spaghetti
  • 6tablespoons unsalted high quality butter
  • 12cup extra virgin olive oil
  • 3large leeks (about 2 pounds), thinly sliced and cleaned
  • 2poblano peppers, seeded and diced
  • 34cup quinoa (4.5 ounces)
  • 6cloves garlic, finely chopped
  • 12anchovy filets in oil, drained and finely chopped
  • 2cups fresh parsley leaves, finely chopped
  • 3sprigs oregano, leaves only, finely chopped
  • zest of 2 lemons
  • 3tablespoons freshly squeezed lemon juice
  • salt and pepper to taste
    1
  • In a large sauté pan, melt 3 tablespoons butter and 14 cup olive oil over medium heat. Once the butter has melted and foams, add the leeks and poblanos. Cover the pan until the leeks have wilted, about 8 minutes. Remove lid from pan and sauté until peppers and leeks have cooked through and are meltingly soft, about 5 minutes more.
  • 2
  • Cook the pasta in salted water until al dente. Before draining the pasta, set 1 cup of the cooking water aside.
  • 3
  • Meanwhile, heat a medium sized sauté pan over medium heat. Add the quinoa to the dry pan and toast for 2 minutes, stirring constantly. Add the remaining butter and olive oil. Once the butter has melted, add the garlic, anchovy, and zest, sauté for 4 minutes more. Stir in the parsley, stir and sauté 2 minutes more, until well combined and fragrant. Set aside.
  • 4
  • Return the pasta to the pan with the leeks and 34 cup of the cooking water. Heat and toss over medium heat until heated through and well combined, adding more of the water if the pasta seems too dry. Remove pan from the heat, add the lemon juice and toss to combine. Serve in bowls, topped with a generous sprinkling of the quinoa mixture.