Quinoa mushroom pilaf
Preparation
First make the quinoa. Pour the water or stock into a large, wide pan, cover with a lid and bring to the boil. Add the quinoa and bring back up to the boil, then reduce the heat to medium high, cover with a lid and simmer for about 14 - 15 minutes until all the liquid has been absorbed and the quinoa is tender. Uncover, fluff the quinoa with a fork and set aside (Alternatively use ready-made quinoa). While the quinoa is cooking, melt the coconut oil in a large frying pan over medium heat. Add the onion and cook for 3 minutes until the onion is turning translucent. Add the spices and garlic and cook for 1 minute until fragrant. Add the mushrooms and carrots and cook for 5 minutes. Finally, add the peas and baby spinach for a final minute. By this time, the quinoa should be cooked. Pour the quinoa into the pan along with the parsley and coriander and a squeeze of lemon then toss to combine and taste for seasoning. Divide between serving bowls and scatter with chopped nuts and dried fruit, to serve.
Serves 2:
For the pilaf:
- 500 ml good quality stock or broth
- 200 g white quinoa, rinsed well (or use quality ready-made cooked quinoa)
- 2 tbsp coconut oil or ghee
- 1 red onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- Chilli flakes, to taste
- 1 tsp ground turmeric
- 300 g assorted mushrooms, diced
- 1 large orange / yellow pepper, diced
- 2 large handfuls baby spinach
- 150 g frozen peas
- A handful of coriander, roughly chopped
- A handful of flat-leaf parsley, roughly chopped
- A large handful of roasted nuts (shelled pistachios and almonds), roughly chopped
- A small handful of raisins / sultanas / dried cranberries
- ½ lemon
- Sea salt and freshly ground black pepper
