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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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! 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.
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