Mushroom and Leek Quinoa Pilaff

 

An easy change from rice, pasta or salad that can weather many seasons; relatively light but substantially satisfying and although savoury, depending on what you serve with it, or by adding fruit or substituting vegetables to something more seasonal makes this a wonderful yearly dish to come back to.   

Mushroom and Leek Quinoa Pilaff

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Serves 4 - 6

1 large leek

9 oz / 210 grams brown or mixed mushrooms

4 tablespoons unsalted butter

2 cloves garlic, crushed

460ml low sodium vegetable broth 

225 grams Quinoa

1 teaspoon fresh thyme

feta cheese or goats cheese, garnish

slices of green onion , garnish

Trim the leek and remove any tough and dark green leaves. Cut leek in half lengthwise and wash throughly. Cut each piece in half lengthwise then thinly slice. Rough chop the mushrooms.

In a large saucepan, melt 2 tablespoons of butter over medium - high heat; add mushrooms and cook for 6 to 8 minutes or until browned. Add the leeks and garlic and cook for 1 minute, stirring often.

Meanwhile heat the broth in the microwave, using a microwave safe bowl, for 1 and 1/2 minutes to warm through. Add the remaining 2 tablespoons butter and quinoa to the mushroom mixture; cook, stirring for 1 minute. Stir in the hot broth and as soon as the mixture come to a boil, reduce the heat to low and cover. Cook for 12 to 15 minutes or until the liquid is mostly absorbed. Remove from heat and let stand covered for 5 minutes. Add the thyme and fluff with a fork.

Transfer to a serving dish and sprinkle generously with feta cheese or goats cheese and slices of green onion. Serve.