Easy Pilaf Quinoa Packed with Vitamin E & C
200g Tricolor Quinoa
2 tbsp. olive oil
2 bay leaves
2 onions, peeled and finely sliced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp red chili powder
1 chopped tomato
6 Romano Beans
Half head of broccoli, cut into florets
2 large carrot, peeled and finely chopped
1 large Zucchini
3 Large mushrooms
850ml vegetable stock
30g dried sultanas
30g toasted almonds and sunflower seeds
Heat the oil, heavy-based pan and add the onion and bay leaves and fry for 5 minutes until soft and golden brown.
Stir in the turmeric, cumin, coriander and chili powder and fry the ground spices for another minute.
Add a pinch of salt and all the vegetables to the pan. Saute for 3-4 mins then add the quinoa.
Cook over a high heat for a minute then pour in the stock and add the sultanas. Bring to a simmer, then cover and cook for about 15 mins until it looks dry and the water has been absorbed.
Turn off the heat and, without removing the lid, leave to steam for another 5 mins. Uncover and fork through the rice and vegetables. Sprinkle with the toasted almonds and sunflowers, and serve.