About this recipe:The protein-rich seed quinoa teams beautifully with baby mushrooms, leeks and a hint of lemon to make a light and simple meal. Scatter with toasted seeds for extra crunch. Delicious!
4 tbsp mixed seeds, such as pumpkin and sunflower seeds
25g unsalted butter
150g baby leeks, sliced on the diagonal in 2cm lengths
175g baby button mushrooms
1 garlic clove, crushed
225g quinoa, rinsed
750ml well-flavoured vegetable stock, made with stock cubes
1/2 tsp dried mixed herbs
grated zest and juice of 1 small lemon
3 tbsp chopped fresh parsley
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Method Prep:10min › Cook:20min › Ready in:30min
Toast the seeds: Gently toast the pumpkin and sunflower seeds in a large, dry pan for 2-3 minutes over a medium heat. Tip on to a plate and set aside.
Fry the leeks and mushrooms: Add the butter to the pan and, when melted, stir in the leeks, mushrooms and garlic. Stir over a medium-high heat for 1 minute.
Cook the quinoa: Add the quinoa to the pan and stir, then pour in the stock and add the herbs. Bring to the boil, then turn down the heat. Stir and cover the pan with a lid. Simmer gently for 15 minutes or until most of the stock has been absorbed and the quinoa and vegetables are tender.
Complete the dish: Stir the lemon zest and juice into the quinoa with the chopped parsley and seasoning to taste. Serve scattered with the toasted seeds.
Toasted seeds add a delicious crunch to all kinds of dishes, from rice and grains to toppings for breakfast cereals and desserts. You can buy them ready toasted or prepare your own. Once toasted, spread them out and allow to cool completely, then store in an airtight jar. They will keep their freshly toasted flavour for up to two weeks.
this was an easy recipe to prepare and tasted delicious. My husband loved it he didnt miss the meat. i had not used quinoa before it made a tasty alternative to rice. Thank you for sharing - 24 Mar 2013