1 1/2 cups quinoa*
2 cups water
1/2 teaspoon salt
1 tablespoon butter
2 cups finely chopped leeks (white and pale green parts only)
1/4 cup low-salt chicken broth
3 tablespoons olive oil
2 medium-size yellow tomatoes, seeded, chopped
3 tablespoons chopped green onions
3 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.
*A tiny, bead-shaped, ivory-colored grain available at natural foods stores.