Gluten and dairy free pilaf recipe which would work well as a side dish with chicken or beef or as is if you'd prefer it vegetarian.
Add the olive oil and onion to a saucepan and cook for 1-2 minutes.
Add the spices and cook for a further few minutes.
Add the quinoa and stock.
Bring to the boil, stirring well.
Once boiled, place the lid on the saucepan, lower the heat, and allow to simmer for 15 - 20 min or until all the stock is absorbed.
Stir occasionally.
Stir through the currants, nuts and fresh coriander.
Serve with marinated lamb or char grilled vegetables and salad.
SHORT DESCRIPTION
Gluten and dairy free pilaf recipe which would work well as a side dish with chicken or beef or as is if you'd prefer it vegetarian.
DESCRIPTION
Add the olive oil and onion to a saucepan and cook for 1-2 minutes.
Add the spices and cook for a further few minutes.
Add the quinoa and stock.
Bring to the boil, stirring well.
Once boiled, place the lid on the saucepan, lower the heat, and allow to simmer for 15 - 20 min or until all the stock is absorbed.
Stir occasionally.
Stir through the currants, nuts and fresh coriander.
Serve with marinated lamb or char grilled vegetables and salad.
INGREDIENTS
2 tablespoons of organic extra virgin olive oil 1 medium red onion finely chopped 1/4 teaspoon of organic ground cumin 1/4 teaspoon of organic ground cinnamon 1/4 teaspoon of organic ground coriander 1 cup of organic quinoa, rinsed 2 cups of vegetable stock 1/4 cup of organic currants 1/4 cup of roasted pine nuts 1/4 cup of fresh coriander leaves
Method
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