Monday, 22 April 2013

Quinoa Pilaff- vegan, gluten free

Quinoa pilaff served here with braised courgette and broccoli  (apologies for yet another bad photo)
Happy Earth Day! Try something vegan to remember the fact that growing plant-based foods rather than raising cattle for meat and dairy would produce enough food to feed the entire population of the world easily, and no-one would go hungry... This recipe seemed a fitting way to use up the last of the bag of fairtrade organic quinoa we bought last month: a colourful and nourishing yet simple dish for times when you're fed up with rice. It's a really good quick and easy meal teamed up with with braised vegetables or a salad.  

These amounts should serve four people:
1 1/2 tabs olive oil
1 large red pepper
1 large ripe tomato
1 cup peas
1 cup sweetcorn kernels
1 cup quinoa
2 cups water
1 1/2 tsps seasalt
1/2 tsp hing
1 tab dried oregano
2 tsps paprika

  • Finely chop the pepper and dice the tomato.
  • Saute the pepper in the oil until it is starting to soften.
  • Add the quinoa with the water, peas, corn and tomatoes.
  • Bring to the boil and add all the seasonings. Simmer until all the liquid is absorbed and the quinoa is tender: that's really all there is to it!



2 comments:

  1. I like this, loaded with veggies makes a filling brunch!

    ReplyDelete
  2. lots of vegetables make healthy dish , looks so tempting.

    ReplyDelete

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