Baby Leek and Mushroom Quinoa

Method
Prep:10min  ›  Cook:20min  ›  Ready in:30min 

1. 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.
2. 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.
3. 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.
4. 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.

…get ahead

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.