- Preparation and cooking time
- Total time
- + Cooling
- Serves 4
- 2½ tsp olive oil
- 6 (about 260g) baby leeks, 2 finely chopped, 4 left whole
- 300g chestnut mushrooms, sliced
- 2 tsp of leaves thyme, plus extra to serve
- 2 cloves garlic, finely grated
- 240g quinoa, rinsed
- 50ml white wine vinegar
- 750ml (using 1 stock cube) hot vegetable stock
- 40g pecorino, half finely grated, half shaved
- 1 lemon, zested, plus wedges to serve
- STEP 1
Heat 1½ tsp of oil in a frying pan over a medium heat and cook the finely chopped leeks for 4-5 minutes or until softened. Add a splash of water if the leeks start to catch.
- STEP 2
Add the mushrooms, thyme and a pinch of salt, and fry for 6-7 minutes or until soft. Add the garlic and fry for a minute. Stir in the quinoa and cook for a further minute.
- STEP 3
Turn up the heat, add the vinegar and simmer for 1-2 minutes or until evaporated. Add the stock in four stages, adding more once absorbed. Simmer over a low heat for 25-30 minutes, stirring occasionally, until the quinoa is soft but retains some bite.
- STEP 4
Meanwhile, bring a pan of water to the boil. Trim the tops and ends from the remaining leeks and add to the pan. Cook for 3 minutes, then immediately drain, dry off using a clean tea towel and set aside to cool slightly.
- STEP 5
Put a griddle pan over a medium-high heat. Halve the whole leeks lengthways and toss in the remaining 1 tsp of oil, and season. Tip into the griddle and sear for 1-2 minutes until char marks appear. Using tongs, turn them over and griddle for a further minute. Transfer them to a plate.
- STEP 6
Stir the grated pecorino and lemon zest into the quinoa, seasoning to taste. Divide between four shallow bowls and top with the leeks. Scatter over the reserved thyme leaves and shaved pecorino, and serve with the lemon wedges to squeeze over.