new potatoes and peas

1 portabella mushroom, finely chopped

1 large leek, cleaned and sliced

4 cups organic new potatoes, cut in bite-sized pieces

1 cup organic fresh peas

1 cup full-fat coconut milk

2 tablespoons coconut oil

2 to 4 cups cooked quinoa ( optional )

Fill a large kettle with filtered water and heat to a boil. Add potatoes and cook for 10 minutes or until they are slightly soft when pierced by a fork. Add the peas and cook for 2 more minutes. Strain peas and potatoes and set aside. Add the coconut oil, portabella mushroom, and leek to the kettle and sauté for 5 to 7 minutes or until softened. Add potatoes and peas back to the kettle. Add coconut milk and stir gently to combine. Serve with a side of quinoa.