- 2 tbs olive oil
- 1 leek, sliced, washed
- 1 turnip, peeled, diced
- 1/2 small pumpkin, peeled, deseeded, diced
- 2 garlic cloves, minced
- 200g (1 1/4 cups) pearl barley
- 1 1/4L vegetable stock, plus extra as needed
- 1 bay leaf
- 2 tbs red quinoa
- 1 small bunch chives, snipped, to serve
Heat the olive oil in a casserole dish or heavy-based saucepan set over a medium heat until hot.
Add the leek, turnip, pumpkin and a pinch of salt and cook for about 8-10 minutes or until soft.
Stir in the garlic and cook for 1 minute. Add the barley, stock and bay leaf, stirring thoroughly.
Bring to the boil, partially cover with a lid, and reduce to a gentle simmer for 30-40 minutes or until the barley is tender to the bite (you may need to add more stock to maintain a thin stew-like consistency).
Stir in the quinoa. Continue to simmer uncovered for 10-15 minutes, stirring occasionally. Season to taste with salt and pepper and serve with a garnish of snipped chives on top.