Leek And Quinoa Risotto - cooking recipe

Ingredients

2 small leeks (about 200g)
250 ml water, with
1 pinch instant bouillon granules
50 ml olive oil
1 tablespoon tomato puree
100 g quinoa
100 g portabella mushrooms, thickly sliced
2 teaspoons ground coriander
1 tablespoon fresh parsley, chopped
1/2 lemon, juice of

Preparation

Slice the white parts of the leeks only into 1cm rings (1/2 inch rings) rinse well breaking up the sections.
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.
Simmer for a further 15 mins or until all the water is absorbed. Stir in the parsley and lemon juice.
serve.