Quinoa, beetroot and almond pilaf

Quinoa, beetroot and almond pilaf

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

A simple fast food, quinoa is stacked with protein and is easily digested. Serve it warm with some steamed greens and grilled fish, or cold in your lunchbox with some roasted vegetables or chicken.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
2 red onions, diced
sea salt
1 beetroot, diced
1 celery stalk, diced
1 cup quinoa, rinsed in a fine sieve
1 1/2 cups * vegetable stock [rid:9273]
or 1 1/2 cups water
2 tablespoons pomegranate molasses
1 teaspoon orange zest
2 tablespoons coriander, roughly chopped
1/4 cup almonds, roasted and sliced

Method

  1. Heat half the oil in a heavy-based saucepan over medium heat and sauté the onion with a pinch of sea salt for 2–3 minutes, or until softened. Add the beetroot and celery and sauté for 1–2 minutes. Spread the vegetables evenly over the base of the saucepan and top with the quinoa. Add the stock or water and ¼ teaspoon sea salt and bring to the boil. Reduce the heat to low, cover and simmer for 25 minutes, or until the quinoa is cooked. Remove from the heat and leave, covered, for 5 minutes. Stir in the remaining oil, pomegranate molasses, orange zest, coriander and toasted almonds. Serve warm.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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