Sun-Dried-Tomato Quinoa with sherry vinegar

Method

1. Gather and prep everything first: mixed greens, olive oil, lemon and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the quinoa and let it sun-dried-tomato, undisturbed, so it takes on real color before you stir.
4. Fold in the dark chocolate and season generously; give everything a minute to come together.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Plate it up while hot and pass extra at the table.