“Great meal, easy to make, Low GI, vegan keeps well (tastes better the next day)Extra can be frozen for upto one month. quite often I forget to put in the lemon juice and herbs and it still tastes great!”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the white parts of the leeks only into 1cm rings (1/2 inch rings) rinse well breaking up the sections.
  2. Add the water and oil to the leeks in a medium saucepan, add tomato puree and bring to the boil. Simmer for five mins then add the quinoa mushrooms and coriander.
  3. Simmer for a further 15 mins or until all the water is absorbed. Stir in the parsley and lemon juice.
  4. serve.

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