1. Wash and chop the leeks. Boil 2 L of water and put the vegetable broth cube. Meanwhile, glaze your onion finely sliced in a drizzle of olive oil.
2. Pour toated pearls of couscous and quinoa in the wok, glaze for a minute then pour a ladleful of broth. Let the cereals absorb, add a new ladle of broth, and so on until your cereals are cooked (15-20 minutes). Halfway through, add the leeks and 10 cL white wine, mix well.
3. When all is cooked you can add 10-15 cL plant cream for a most creamy rendering. Serve after 1 minute stirring with grated parmesan.
Recipe by Sabarot
You want to print this recipe? Remember to click on the elements you want to delete on the preview screen, for a made to measure printing!