Leek, broccoli and quinoa

1 small leek (100g)
80g broccoli florets
150 - 200ml water, with a pinch of bouillon powder
25ml olive oil
50g quinoa
20g sundried tomatoes, sliced
1 tsp ground coriander
1 tbsp lemon juice

Slice the leeks into rings and rinse. Put the water, oil, leeks and broccoli in a pan and simmer for five minutes.

Add the quinoa, tomatoes and coriander. Cook for 15 minutes, adding extra water if necessary. Stir in the lemon juice, season with black pepper.

Serves 1.