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Quinoa Pilafs

Quinoa pilaf with grilled veggies on top
Scale

Ingredients

ΒΌ cup pepitas

1/4 cup sunflowers seeds

1/4 cup pinenuts

1/2 cup quinoa

1/4 cup cranberries

1 lime, juiced

pinch of salt

1 tbsp olive oil

1/2 cup coriander

1 red capsicum, sliced

1 small eggplant, cut into rounds

8 snow peas

1 tbsp olive oil, extra

Instructions

  1. Place the pepitas, sunflowers seeds and pine nuts in a dry saucepan over medium heat and toast until lightly browned, about 5 minutes. Set aside
  2. Place the quinoa in a saucepan with 1 cup of boiling water.
  3. Bring to the boil, reduce heat and simmer for 10 – 12 minutes. Set aside to cool a little.
  4. Add the toasted seeds and nuts to a large bowl along with the cranberries, lime juice, salt, olive oil and coriander and slightly cooled quinoa.
  5. Stir until well combined.
  6. Lightly brush 4 food rings with olive oil and divide the mixture evenly between the 4 rings.
  7. Pack down firmly and place in the fridge until ready to serve.
  8. Brush capsicum and eggplant with olive oil and grill until cooked.
  9. Blanch snow peas by placing into boiling water for 5 mins. Drain and rinse under cold water to keep the crispness.

To Assemble

  1. Remove pilaffs from food rings and place onto a plate.
  2. Top with grilled and branded veggies.

Notes

I use 8cm removable base cooking tins instead of food rings. If you don’t have either of these, use a large serving spoon to create a mound of the quinoa mixture and serve the veggies on the side. Try to press it down so the quinoa mix sticks together.

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