Leek and Quinoa Risotto

Submitted 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!"

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 2

ingredients

• 2 small leeks (about 200g)
• 250 ml water, with
• 1 pinch instant bouillon granules
• 50 ml olive oil
• 1 tablespoon tomato puree
• 100 g quinoa
• 100 g portabella mushrooms, thickly sliced
• 2 teaspoons ground coriander
• 1 tablespoon fresh parsley, chopped
• 1⁄2 lemon, juice of

directions

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.

Reviews

[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

 

[Mustang Sally 54269]

I finally purchased some quinoa & this is my 1st dish to try it. It worked pretty good and was tasty. I liked the fresh lemon flavour added at the end. Thanks for sharing.

 

[kelly in TO]

This is great I'll totally make this again. Thanks Pink Cherry Blossom.