This creation was inspired by a dish I ate in Bali, it was so simple but full of flavour so I had to re-create it. It’s simple to make and cooks in one pan. Containing anti-inflammatory turmeric, antioxidant-rich chilli and quinoa which is full of protein, it is full of nutrients. The spices, chilli, garlic and coriander give it a middle-eastern inspired flavour.
2.5 cups of washed quinoa
1/2 teaspoon of coriander seeds ground
1/2 heaped teaspoon of turmeric
1/4 teaspoon of cardamon seeds ground
2 tablespoons of rice bran oil
1 red capsicum sliced into thin strips
2 long red chillies sliced very finely (include the seeds if you like it hot)
2 scallions sliced
3 large garlic cloves minced
1 cup coriander leaves to garnish
2 tablespoons of toasted pine nuts to garnish
1 litre of vegetable stock
In a large deep saucepan, heat the oil, then add the spices, chilli and garlic, saute until garlic is fragrant (about 1 minute).
Add the quinoa to the pan and saute with the garlic and spices for about 1 minute. Add the stock and stir through the quinoa. Add the capsicum, chilli and half the scallions, mix well then cover the pan with a lid and simmer for 20 minutes.
After 20 minutes the liquid should be absorbed and the pilaf ready to serve. Serve garnished with remaining scallions, coriander and pine nuts.
Yours in health,