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Persian kale, kumara and broad bean quinoa pilaf
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious vegetarian dish perfect for meat-free meals or as a flavorful side dish.
Ingredients:
  • 150g (1 cup) frozen broad beans
  • 1 large kumara (orange sweet potato), peeled, cut into 2cm cubes
  • 2 tsp finely grated ginger
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2.50 gm ground paprika
  • 190g (1 cup) quinoa, rinsed, drained
  • 500ml (2 cups) vegetable liquid stock
  • 1 bunch kale, stems trimmed, shredded
  • 75g (1/2 cup) pistachios, toasted, coarsely chopped
  • 125.00 ml coriander leaves
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 200C. Line a baking tray with parchment paper. Arrange the kumara on the tray, drizzle with half of the oil, and season with salt and pepper. Roast for 20 minutes until tender.
  • Boil the broad beans in a saucepan for 2 minutes until heated through. Then, cool them under running water, peel, and set aside.
  • In a large saucepan over medium heat, heat the remaining oil. Cook the onion, stirring occasionally, for 5 minutes until softened. Stir in ginger, cumin, coriander, turmeric, and paprika; cook for 1 minute until fragrant.
  • Combine quinoa and stock in a pot and bring to a boil. Simmer covered on low heat for 15 minutes until quinoa is al dente and liquid evaporates. Quickly wilt kale. Add kumara, broad beans, and pistachios. Season with salt and pepper. Serve in bowls, garnish with coriander, and offer lemon wedges on the side.

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