Leek and Quinoa Risotto
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!
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INGREDIENTS
Nutrition- 2
- 250
- 1
- 50ml olive oil
- 1tablespoon tomato puree
- 100g quinoa
- 100
- 2teaspoons ground coriander
- 1
- 1⁄2lemon, juice of
DIRECTIONS
- Slice the white parts of the leeks only into 1cm rings (1/2 inch rings) rinse well breaking up the sections.
- 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.
- Simmer for a further 15 mins or until all the water is absorbed. Stir in the parsley and lemon juice.
- serve.