© J Sainsbury plc 2020
Leek and pea quinotto
A delicious dinnertime treat, made with spring vegetables
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Ready in 45 minutes
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Cooking time 40 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 25g unsalted butter
- 1 tbsp olive oil
- 2 medium leeks, trimmed, halved and finely sliced
- 2 garlic cloves, finely chopped
- 2 tsp fresh thyme leaves
- 300g quinoa
- 150ml white wine
- 700ml hot vegetable stock
- 150g peas, defrosted
- 4 tbsp chopped fresh parsley
- 2 tsp lemon juice
- 40g parmesan shavings
Method
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1
Heat the butter and oil in a large frying pan. Add the leeks and gently cook for 5 minutes, until softened but not coloured. Add the garlic and thyme, and cook for a further 2 minutes.
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2
Add the quinoa and stir well so it's coated in the oil. Add the wine and bubble off rapidly. Add the stock to a separate medium pan and gently simmer. Add a ladle of stock to the frying pan, then simmer and stir until almost all of it has been absorbed. Continue to add the stock a little at a time.
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3
When all the stock has almost been absorbed, add the peas and simmer for another 5 minutes until the quinoa is tender. Season to taste, then stir in the parsley and lemon juice and serve in a bowl scattered with the parmesan.
