Quinoa with leeks and squash from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • eliza on November 15, 2025

    I concur that this was easy and a comforting dish. I used part of a kabocha squash and 1.5 large leeks. I also reduced the quinoa as we prefer less grain in this type of dish. Had to sub roasted almonds for the nuts which were very good. I plan to add goat feta to the leftovers to change it up a bit. Good as a side dish or as a simple lunch. Will probably repeat.

  • tekobo on February 26, 2017

    Simple and v tasty with leek and squash.

  • veronicafrance on March 30, 2012

    This is really good. I've made it several times, with Ebly instead of quinoa.

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