- 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
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.
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.
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.