Lentil & Quinoa Pilaf with Sautéed Leek – Lentils.org

Ingredients

• 1 Tbsp (15 mL) canola oil
• 1 cup (250 mL) thinly sliced leek
• 1/2 cup (125 mL) minced celery
• 1 garlic clove, minced
• 1 cup (250 mL) red & white quinoa, rinsed thoroughly
• 3 Tbsp (45 mL) white wine
• 2 cups (500 mL) vegetable stock
• 1 cup (250 mL) cooked green lentils
• 3 Tbsp (45 mL) fresh chopped parsley
• to taste, salt and ground black pepper