a knob of butter
a squeeze of lemon juice
1 tablespoons of oil
2 large leeks, thinly sliced
500g mushrooms, thinly sliced
60ml white wine, veggie or chicken stock
a few sprigs of thyme, leaves only
75g nuts, walnuts are particularly nice
A good handful of parsley, roughly chopped
sea salt and freshly ground black pepper
Give the quinoa a good rinse under cold water and then put it into a saucepan along with the 600ml of water and bring to the boil. Reduce the heat and let simmer for around 12-15 minutes, or until the quinoa is tender, but still slightly nutty and the long white kernels are coming away from the seed. Remove from the heat, add a squeeze of lemon and a grinding of pepper before placing the lid on and allowing to steam for a couple of minutes.
Meanwhile, heat the butter and oil in a saucepan and sweat the leeks for around 8 minutes. Next add the mushrooms, wine or stock, thyme and salt and pepper. Cook for a further 10 minutes, adding the nuts for the final two minutes. Add this mixture to the quinoa, with the parsley and stir well. Check for seasoning then serve.