Quinoa rice pilau with dill & roasted tomatoes

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• Margaret-S

  11 September 2012

  Margaret-S commented on this recipe

  Lovely recipe, very easy and will be cooking it again.

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• lulujersey

  10 November 2012

  lulujersey commented on this recipe

  This dish is amazing and easy. I do this when I'm showing off to friends as I can cook this and host very easily. This is a form favourite it house.

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• marta

  20 March 2013

  marta rated and commented on this recipe

  

  Excellent recipe, everyone loved it! Skipped both celery and cumin (can't stand either) and used chives, as I had no dill... so I suppose it's also very flexible. I think the pilau method it what makes this recipe, which lends itself to many variations. I've also tried it with more chickpeas and tomatoes as a light meal, no fish, and it was great.

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• CSCollins

  03 April 2013

  CSCollins rated and commented on this recipe

  

  1st attempt at cooking quinoa and I was pleasantly surprised. I was a bit confused as to whether I needed to cook the quinoa first or add it in raw with the rice as the packet seemed to say 20mins cooking time for the quinoa rather than 12-15mins in this recipe. Anyway, added it raw with the rice but found the cooking time in general to be longer for both the white basmati & quinoa. Left out the celery and substituted coriander for dill and was really pleased at this dish and will definitely repeat again. Really lovely flavours and extremely nice with griddled salmon.

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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 11g, carbohydrate 45g, fat 22 g, saturated fat 3g, fibre 2g, sugar 7g, salt 0.54 g

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