Curried leeks with quinoa
Vegetarian mains
Curried leeks with quinoa
Combining sweet leeks and sultanas with the kick and aroma of curry powder and ginger, this is a quick, nutritious and flavour-packed lunch or dinner. High in protein and fibre, quinoa is great for vegetarians and vegans as it contains all the essential amino acids. Serve with a crisp green salad for a nice textural contrast.
Ingredients
- 1 tbsp coconut oil
- 2 large leeks, very thinly shredded, washed
- 200g quinoa, rinsed in a sieve
- 600ml veg or chicken stock
- 100g sultanas
- 2 garlic cloves, crushed or finely chopped
- 50g fresh ginger, peeled and finely grated
- 2 tsp medium curry powder
- 50g flaked almonds, toasted in a dry frying pan until golden
- salt and pepper
Method
-
Step 1
Melt the coconut oil in a heavy-based pan. Add the leeks and cook for 10 minutes on a low heat, stirring now and then. If it starts to catch at any point, add a splash of water and turn the heat a little lower.
-
Step 2
Meanwhile, put the quinoa and stock in a medium pan. Heat until boiling, then bubble for 10 minutes. Keep and eye on it so it doesn't boil dry. Top up with a little water if needs be. Once cooked, remove from the heat, add the sultanas (they will plump up) cover and leave to steam.
-
Step 3
Add the garlic, ginger and curry powder to the leek. Stir for 2 minutes. Stir in the steamed quinoa, flaked almonds and season to taste.
