This is really tasty and satisfying. I really like all the different textures, from the softness of the courgettes to the crunch of the toasted almonds and love all the different flavours from the herbs. I will definitely have this dish again. You feel like you get so much goodness from this as it seems to contain a bit of everything- vegetables, quinoa, chickpeas, nuts and seeds- yummy! This recipe is from Carol Vorderman’s “Detox for Life” and is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians and vegans and those following detox.
Makes 4 servings
- 2 tablespoons water or vegetable stock
- 1 onion, chopped
- 1 stick cinnamon
- 4 cardamom pods
- 2 cloves of garlic, crushed
- 1 red pepper, chopped
- 2 courgettes, sliced
- 225g quinoa
- 600ml vegetable stock of water
- 250g cooked chickpeas or use 400g of chickpeas, drained and rinsed
- 60g toasted flaked almonds
- 60g pumpkinseeds
- Handful of fresh coriander or parsley, chopped
Heat the water in a large saucepan and saute the onion with the cinnamon pods for 2 minutes.
Add the garlic, peppers and courgettes and cook for a further 2 minutes.
Add the quinoa, vegetable stock and cooked chickpeas. Stir and bring to the boil. Reduce the heat and simmer for about 20 minutes until the liquid has been absorbed and the quinoa is cooked.
Put the pilaf onto serving plates and scatter the almonds and pumpkinseeds over the top then sprinkle with the chopped coriander and parsley.