Leek And Quinoa Risotto

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 slice the 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.