• 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


  1. 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.

  2. 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.

  3. 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.

Nutritional Details

Each serving provides
  • Energy 1746kj 417kcal 21%
  • Fat 15.8g 23%
  • Saturates 6.3g 32%
  • Sugars 7.9g 9%
  • Salt 1.29g 22%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

49.6g carbohydrate 3.2g fibre 17.6g protein

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