Team this delicious pilaf with your favourite protein or another side of nourishing vegies for the easiest, most flavoursome meal, that’s ready in no time at all.
Serves: 4 as a side
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Servings
4 as a side
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium red onion, peeled and diced
- 1 medium red capsicum, seeded & diced
- ¼ bunch coriander leaves, finely chopped
- 1 cup (150g) quinoa, rinsed
- ½ tsp ground cinnamon
- 1½ cups vegetable stock
- 1 tbsp finely sliced mint leaves
- 3 tbsp pine nuts, toasted
-
Lemon Garlic Yoghurt - 200g Greek yoghurt
- ½ clove garlic, crushed
- 2 tsp lemon juice
- Sea salt & black pepper
Method
- To make pilaf, heat saucepan on medium heat, add oil, onion, capsicum and coriander, stir then cover and cook for 8 mins.
- Add quinoa, cinnamon and stock, bring to boil, then reduce heat to simmer for 12-15 mins or until quinoa is cooked through. It will be quite loose when it finishes cooking.
- While cooking, whisk together ingredients for Lemon Garlic Yoghurt and set aside.
- Once quinoa pilaf is cooked, stir through mint and pine nuts.
- Serve with your choice of protein and spoonful of lemon garlic yoghurt.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
