Lentil & Quinoa Pilaf with Sautéed Leek

Directions

1. Heat oil in a saucepan. Add leek and celery and cook over low heat until softened and lightly golden. Stir in garlic, add quinoa and cook, stirring, for about 2 minutes. Add wine and stock, season with salt and pepper and bring to a boil. Cover and cook over low heat until the grains are tender and plump and the liquid is absorbed, about 15 minutes. Cover and let stand for 5 minutes.
2. Stir in cooked lentils and parsley. Season to taste with salt and pepper and serve.