Mushroom, Leek & Quinoa Stir Fry  LoadingAdd to Favourites list

Green List 2 servings


197 Kcal
15g Fat
15g Carbs
25g Net Carbs
3g Sugars
3g Protein

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:

Mustard and Almond Cod

Slow-cooker Pulled Spanish Chicken

Sesame and Sumac Lamb Chops



  1. After having made the Mushroom & Leek Stir Fry, use the same pan and add the olive oil, quinoa, salt and pepper.

  2. Fry for five to seven minutes on medium heat.

  3. It’s ready!

Serving Tips

You can have this warm, as a side dish, and also cold as a building block for a salad or a lunch box.

Storage Tips

This dish can be prepared in advance. It keeps in the fridge for up to 2 days.

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