Cannellini bean, ruby chard and quinoa pilaf

Cannellini bean, ruby chard and quinoa pilaf

By
From
Anjum's Indian Vegetarian Feast
Serves
2
Photographer
Emma Lee

Quinoa needs little introduction these days, it is such a healthy grain that it pops up everywhere. Vegetarians should definitely include it in their diet, as it is high in good-quality protein. This pilaf is a particularly lovely way to cook and eat quinoa. If you don’t have ruby chard, use any other leaf in season, from spinach to Savoy cabbage. The cannellini beans add a lovely creaminess, but feel free to substitute any other bean. I find I eat this pilaf as it is and need little else with it, but you can also eat it with a chutney or a raita.

Ingredients

Quantity Ingredient
150g quinoa
2 handfuls ruby chard
3 tablespoons vegetable oil
2/3 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1 dried red chilli
1 red onion, finely chopped
3 large garlic cloves, peeled and grated
salt, to taste
400g canned cannellini beans, drained and rinsed
freshly ground black pepper
2-2 1/2 teaspoons lemon juice, or to taste

Method

  1. Place the quinoa in a saucepan of water, bring to the boil, reduce the heat and simmer until just done, 16–18 minutes for mine (see the packet instructions, but check as it cooks). It will look like it has burst a little. Drain well, then return to the hot pan, off the heat.
  2. Wash, then shred or cut the ruby chard as you prefer. I like to use mostly leaf with just a little stalk, shredded, for colour and texture.
  3. Meanwhile, heat the oil in a non-stick saucepan. Add the cumin and mustard seeds and the dried chilli and cook until the mustard stops popping and the cumin has coloured. Add the onion and cook until soft and colouring at the edges. Stir in the garlic, reduce the heat and cook for a minute. Add the chard, season with salt and give the pot a good stir, then cover and cook over a medium heat until the chard is soft, anything from four to six minutes, stirring occasionally.
  4. Add the beans, some black pepper and the lemon juice and cook until the beans are heated through. Add the drained quinoa and fold through with a fork. Taste, adjust the seasoning and lemon juice, then serve.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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