adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegan quinoa pilaf recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spring broccolini salad with protein, gluten-free and low-cal. Irresistibly quick and healthy.
Ingredients:
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 200g (1 cup) quinoa, rinsed, drained
  • 500ml (2 cups) Salt Reduced Vegetable Stock
  • 1 bunch broccolini, cut into 3cm pieces, stalks halved if large
  • 1 large corncob, kernels removed
  • 1 bunch asparagus, trimmed, sliced lengthways
  • 150g sugar snap peas, halved lengthways
  • 100g baby spinach
  • 2 tablespoob chopped unsalted pistachio kernels
  • 40.00 ml pomegranate arils
  • Fresh lime wedges, to serve
Instructions:
  • In a large saucepan over high heat, heat the oil. Sauté the onion for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute until aromatic, stirring constantly.
  • Combine quinoa and stock in a pot and bring to a boil. Reduce heat, cover, and simmer for 12 minutes until almost all stock is absorbed. Add broccolini, corn, asparagus, and peas, stir well. Cover and cook for an additional 2 minutes until all stock is absorbed. Remove from heat and let it sit covered for 3-4 minutes to steam.
  • Mix in the spinach and add some seasoning. Top the pilaf with the pistachios and pomegranate arils. Serve with lime wedges.

Similar Recipes