Leek and Quinoa Risotto

READY IN: 25mins
Recipe by PinkCherryBlossom

Great meal, easy to make, Low GI, vegan keeps well (tastes better the next day)Extra can be frozen for upto one month. quite often I forget to put in the lemon juice and herbs and it still tastes great!

Top Review by ChefWantABe

This was very good!I used it as a side dish with my moroccan turkey stew.Amazing flavors that complimented great.Only thing I did different was to use canned mushrooms and I used cilantro instead of parsley...personal preference.I like it in almost everything instead of parsley.I only wished it made more so I could have some left overs.Trust me...double or triple it!Yum

Ingredients Nutrition


  1. Slice the white parts of the leeks only into 1cm rings (1/2 inch rings) rinse well breaking up the sections.
  2. Add the water and oil to the leeks in a medium saucepan, add tomato puree and bring to the boil. Simmer for five mins then add the quinoa mushrooms and coriander.
  3. Simmer for a further 15 mins or until all the water is absorbed. Stir in the parsley and lemon juice.
  4. serve.

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