Leek and Quinoa Risotto Recipe

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Ingredients:

Serving

2 small leeks (about 200g)
250 ml water , with
1 pinch instant bouillon granules
50 ml olive oil
1 tbsp tomato puree
100 g quinoa
100 g portabella mushrooms, thickly sliced
2 tsp ground coriander
1 tbsp fresh parsley, chopped
1/2 lemon , 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	474.98 Kcal (1989 kJ)
Calories from fat	240.44 Kcal
		% Daily Value*
Total Fat	26.72g	41%
Cholesterol	0.02mg	0%
Sodium	35.53mg	1%
Potassium	733.7mg	16%
Total Carbs	50.48g	17%
Sugars	6.38g	26%
Dietary Fiber	6.7g	27%
Protein	10.5g	21%
Vitamin C	26.4mg	44%
Iron	5mg	28%
Calcium	112.1mg	11%

Amount Per 100 g
Calories	127.28 Kcal (533 kJ)
Calories from fat	64.43 Kcal
		% Daily Value*
Total Fat	7.16g	41%
Cholesterol	0mg	0%
Sodium	9.52mg	1%
Potassium	196.61mg	16%
Total Carbs	13.53g	17%
Sugars	1.71g	26%
Dietary Fiber	1.8g	27%
Protein	2.81g	21%
Vitamin C	7.1mg	44%
Iron	1.3mg	28%
Calcium	30mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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