• 25 g unsalted butter
  • 1 tbsp olive oil
  • 2 medium leeks, trimmed, halved and finely sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp fresh thyme leaves
  • 300 g quinoa
  • 150 ml white wine
  • 700 ml hot vegetable stock
  • 150 g peas, defrosted if frozen
  • 4 tbsp chopped fresh parsley
  • 2 tsp lemon juice
  • 40 g 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 is coated in the oil. Add the wine and bubble off rapidly. Keep the stock in a separate medium pan on a gentle simmer. Add a little of the stock to the frying pan, a ladle or two at a time and simmer and stir until almost all of it has been absorbed.

  3. 3

    Continue to add the stock and stir, for 20-25 minutes. Add the peas and remaining stock and simmer for another 5 minutes until the quinoa is tender. Season to taste, stir in the parsley, 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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