Quinoa With Thyme and Taleggio

 

2 T. olive oil

leaves from 4 sprigs of fresh thyme

1 bay leaf (optional)

1 medium leek, trimmed and shredded

1 clove garlic, sliced

2/3 cup quinoa

1 wineglass of dry white wine

1 1/4 cups hot vegetable stock

4 ounces Taleggio cheese, sliced

 

Warm the oil with the thyme leaves, and a bay leaf if you have one, in a pan over gentle heat.  Add the leek and garlic and cook for 5 minutes, covered, stirring from time to time. Tip in the quinoa and the wine. Let the wine bubble away (you need its flavor, not its liquid), then pour in the hot stock. Simmer, stirring occasionally, for 10 minutes, watching that is does not stick on the bottom.  When the stock has been absorbed by the quinoa grains, stir in the cheese, serve right away.