This twist on a tasty pilaf opts for quinoa instead of rice. Packed with feel-good veggies and warm spices, it's fantastic on its own or as a side salad.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes, (+ 10 mins standing time)
(+ 10 mins standing time)
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
1 tsp Coles Brand ground cumin
1 tsp ground coriander
1 tsp Coles Brand ground cinnamon
1 tsp ground turmeric
1 large orange sweet potato (kumara, peeled, cut into 3cm pieces
1 cup (200g) quinoa, rinsed, drained
1½ cups (375ml) vegetable stock
1 bunch kale, stems trimmed, coarsely torn
½ cup (80g) coarsely chopped toasted almonds
½ cup coriander leaves
Greek-style yoghurt, to serve
lemon wedges, to serve
Nutritional information
Per Serve: Energy: 1590kJ/381 Cals, Protein: 14g, Fat: 17g, Sat fat: 2g, Carb: 38g, Fibre: 12g
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Cook the onion, stirring for 5 mins or until softened. Add the cumin, coriander, cinnamon and turmeric. Cook, stirring, for 1 min or until aromatic. Add the sweet potato and stir to combine.
Step 2
Add the quinoa and vegetable stock. Increase heat to high and bring to the boil. Reduce heat to low and cook, covered for 15 mins or until the quinoa is tender and liquid is almost absorbed. Remove from heat. Add the kale and toss to combine. Set aside, covered, for 10 mins to stand.
Step 3
Divide the pilaf among serving bowls. Sprinkle with the almonds and coriander. Serve with a drizzle of yoghurt and the lemon wedges.
