This super simple mushroom and leek stir fry makes for a tasty side dish or omelet filling.
Packed with B vitamins and fiber, mushrooms support energy and a healthy gut microbiome. They also contain beta-glucans, a plant chemical that has anti-cancer actions.
Leeks provide fiber and quercetin – a powerful anti-inflammatory nutrient. As always, I recommend you use olive oil to cook this mushroom and leek stir fry so that you benefit from healthy, anti-inflammatory fats.
You can increase the protein and fiber content even more by adding cooked quinoa just before you serve. Quinoa is a Green List food, just like mushrooms and leeks.
This recipe pairs well with:
- 1 portion of Mushrooms & Leek Stir Fry
- 6 tbsp of cooked quinoa
- 1 tbsp olive oil
- 1/2 tsp sea salt
- Scrunch of black pepper
After having made the Mushroom & Leek Stir Fry, use the same pan and add the olive oil, quinoa, salt and pepper.
Fry for five to seven minutes on medium heat.
You can have this warm, as a side dish, and also cold as a building block for a salad or a lunch box.
This dish can be prepared in advance. It keeps in the fridge for up to 2 days.