Leek and Quinoa Risotto (SF)

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Leek and Quinoa Risotto

 

 

2 small leeks

250 ml (8 1/3 oz) water, with

1 pinch instant GF vegan bouillon granules

50 ml (1 2/3 oz) olive oil

1 tablespoon (3 tsp) tomato puree

100 g (3 1/2 oz) quinoa

100 g (3 1/2 oz) portabello mushrooms, thickly sliced

2 teaspoons ground coriander

1 tablespoon (3 tsp) fresh parsley, chopped

juice of 1/2 lemon

 

 

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.

 

 

Serves 2.