serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
“These days quinoa needs little introduction. It is such a healthy seed that acts like a grain that it now pops up everywhere and is one that vegetarians should definitely include in their diet as it is high in good quality protein. This pilaf is a particularly lovely way to cook and eat quinoa, the flavours add to simple grain and the greens and beans add texture and flavour. Also known as silverbeet, ruby chard is a leaf from the same family as beetroot and if you try the stalks they have a similar flavour. If you don’t have any around, you can use any other leaf in season from spinach to savoy cabbage. The cannellini beans add a lovely creaminess to the pilaf as well as another flavour but again, feel free to substitute with any other bean. I eat this pilaf as it needs little else, but you can also eat it with a chutney or a raita.” Anjum Anand,
Ingredients
- 150 g quinoa
- 60 ml (¼ cup) vegetable oil
- ¾ tsp brown mustard seeds
- ⅔ tsp cumin seeds
- 1 medium red onion, finely chopped
- 1 dried red chilli
- 3 large garlic cloves, coarsely grated
- 2 handfuls ruby chard (silverbeet) leaves, washed and torn
- 400 g can cannellini beans, drained and rinsed
- 2-2½ tsp lemon juice, or to taste
- salt and freshly ground black pepper, to taste
Instructions
Place the quinoa in a dry saucepan and stir over medium heat for 2-3 minutes until it smells toasted. Add 475 ml water and a little salt, bring to the boil, simmer for 15 minutes or until nearly tender. As the water evaporates, give the pan a stir with a fork. If there is a lot of water in the pan, turn up the heat and cook it off so you have fluffy dry grains. If the grains are done but there seems to be water in the pan, drain well and set aside.
Meanwhile, heat the oil in a medium non-stick saucepan. Add the mustard and cumin seeds and cook over medium heat for 1 minute or until the mustard seeds stop popping and the cumin has lightly coloured. Add the onion and chilli and cook until the onion is soft and colouring at the edges. Reduce the heat to low, stir in the garlic and cook for 1 minute. Add the chard, season with salt and stir well. Cover and cook, stirring occasionally over medium heat for 4-6 minutes or until the chard is soft.
Stir in the beans, black pepper and lemon juice and cook until heated through. Add the warm quinoa and fold through with a fork. Taste, adjust seasoning and lemon juice to taste and serve.
starts Monday 4 April 2016 on Food Network Australia. Visit the for recipes and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
“These days quinoa needs little introduction. It is such a healthy seed that acts like a grain that it now pops up everywhere and is one that vegetarians should definitely include in their diet as it is high in good quality protein. This pilaf is a particularly lovely way to cook and eat quinoa, the flavours add to simple grain and the greens and beans add texture and flavour. Also known as silverbeet, ruby chard is a leaf from the same family as beetroot and if you try the stalks they have a similar flavour. If you don’t have any around, you can use any other leaf in season from spinach to savoy cabbage. The cannellini beans add a lovely creaminess to the pilaf as well as another flavour but again, feel free to substitute with any other bean. I eat this pilaf as it needs little else, but you can also eat it with a chutney or a raita.” Anjum Anand,
