Quinoa rice pilau with dill & roasted tomatoes

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• hannah

  23 December 2007

  hannah rated and commented on this recipe

  

  This is so tasty, very easy I would highly recomend it

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• Maaike

  10 April 2008

  Maaike rated and commented on this recipe

  

  This is a great recipe. Instead of white fish I served it with slices of grilled halloumi. Yumm.

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• Charlie

  11 March 2009

  Charlie commented on this recipe

  Simply divine. I have made this over and over again and is a hit with everyone who has eaten it. Very tasty and very healthy. A real winner.

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• Charlie

  11 March 2009

  Charlie rated this recipe

  

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• Vivi

  27 June 2009

  Vivi commented on this recipe

  The sea bass really complemented this dish and the roasted cherry tomatoes tasted wonderful. However 40g dill gave the pilau too aniseed a flavour in the opinion of my husband and myself, so I'll try halving the quantity of dill next time. My son liked it however - so I think it must be a matter of taste. I chose to use brown basmati rice with a cooking time of 25 minutes. Adding it at the same time as the quinoa meant that the quinoa was cooked 10 minutes before the rice and all the stock evaporated, so I had to add more stock. In future I'll cook the rice for 10 minutes before adding it.

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• Siobhan

  08 July 2009

  Siobhan commented on this recipe

  Really good receipe with great textures and flavours. Would have to agree with Vivi though in that I also thought that there was too much dill, so will definitely be reducing that next time.

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• Siobhan

  08 July 2009

  Siobhan rated and commented on this recipe

  

  Sorry, forgot to rate!

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• Fruit

  04 August 2009

  Fruit rated and commented on this recipe

  

  Mmm, mmm, mmm: this dish makes delightful eating. Changed the recipe only by grilling the tomatoes alongside sea bass instead of roasting. Quinoa is wonderful for its versatility and slight nuttiness - will definitely make again, and is good cold in a salad the next day too.

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• Fruit

  04 August 2009

  Fruit commented on this recipe

  Oh, changed something else - used dried dill on the fish instead - didn't have any fresh dill.

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• lulujersey

  01 October 2009

  lulujersey commented on this recipe

  Amazing ! My boyfriend who doesnt particularly like fish or anything like Quinoa (or even brown rice) even thought this dish was fab. ! Restaurant food at home. Will be cooking this next time we're entertaining !

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• lulujersey

  01 October 2009

  lulujersey rated and commented on this recipe

  

  Forgot to rate !

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• Miss Daisy

  03 June 2010

  Miss Daisy rated and commented on this recipe

  

  The first time i made this i didn't have any dill but i thought it was delicious anyway. I just bought some dill and taking the advice from a couple of other posts I only used about 5 grams but i found it a bit over powering. It is still ok with lots of green salad but i think i will cut it out or replace with coriander next time. Overall really easy to make, loads left over for lunch and very tasty.

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• AmySue

  25 September 2010

  AmySue rated and commented on this recipe

  

  Perfect side dish for a lovely bit of fish! I was worried that the dill might be too much. The flavour was strong but in a good way. My tip to get everything to cook in the same time is to use "easy cook" rice.

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• Erin

  26 February 2011

  Erin rated and commented on this recipe

  

  Made this yesterday for lunch - really delish! Only used half the dill (ie 20g) which I thought was just right and added extra quinoa rather than rice, as my husband isn't a rice fan. Served with pan-fried tilapia, which was lovely, but I think something like sea bass would work better. Left-overs taste divine cold - this recipe would make a great salad too!

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• dts3_1999

  04 March 2011

  dts3_1999 rated this recipe

  

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• Mags Wallace

  17 April 2011

  Mags Wallace rated and commented on this recipe

  

  Everyone enjoyed this and would have again. Fresh was the way it was described. Used a leek as well just because I had one and salmon instead of white fish. Agree the leftovers were delicious.

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• Hazie

  08 July 2011

  Hazie rated and commented on this recipe

  

  Delicious, healthy, agree with everyone that less dill is better (I used half of that in the recipe). I also added red pepper instead of celery as that's what I had handy. Very popular with my partner, will do again for sure.

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• evelyn-r

  30 October 2011

  evelyn-r rated and commented on this recipe

  

  I did this without the fish as a light lunch. Mine didn't look as attractive as the picture, but it tasted a lot better than it looked. Everyone liked it, and wants it again. If it had looked like the picture it would have been 5 stars.

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• D

  24 January 2012

  D rated this recipe

  

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• rkirby

  30 January 2012

  rkirby rated and commented on this recipe

  

  I don't usually leave comments but this was so good I had to! My husband and I both loved it and will be making this again, it was really, really good! The kids liked it too.

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Ingredients

• 250g cherry tomatoes , halved
• 4 tbsp olive oil
• 1 onion , thinly sliced
• 3 sticks celery , sliced
• ½ tsp cumin seeds
• 2 garlic cloves , finely chopped
• 100g basmati rice (brown or white)
• 140g quinoa
• 2 x 20g packs dill , chopped
• 500ml chicken or vegetable stock (from a cube is fine)
• 50g pine nuts , toasted
• white fish, such as sea bass , to serve

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Super healthy

Ingredients

• 250g cherry tomatoes , halved
• 4 tbsp olive oil
• 1 onion , thinly sliced
• 3 sticks celery , sliced
• ½ tsp cumin seeds
• 2 garlic cloves , finely chopped
• 100g basmati rice (brown or white)
• 140g quinoa
• 2 x 20g packs dill , chopped
• 500ml chicken or vegetable stock (from a cube is fine)
• 50g pine nuts , toasted
• white fish, such as sea bass , to serve

412 kcalories, protein 11.0g, carbohydrate 45.0g, fat 22.0 g, saturated fat 3.0g, fibre 2.0g, sugar 7.0g, salt 0.54 g

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