Name: Indian spiced quinoa pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 small brown onion, thinly sliced; 2 tablespoon korma curry paste; 1 cup quinoa, rinsed; 1/2 small cauliflower, cut into small florets; 3/4 cup salt-reduced vegetable stock; 150 gram green beans, cut into 3 cm lengths; 400 gram can chickpeas, rinsed; 1/2 cup reduced-fat greek-style natural yogurt; 1/3 cup coriander leaves

Ingredients

1 tablespoon vegetable or olive oil

1 small brown onion, thinly sliced

2 tablespoon korma curry paste

1 cup quinoa, rinsed

1/2 small cauliflower, cut into small florets

3/4 cup salt-reduced vegetable stock

150 gram green beans, cut into 3 cm lengths

400 gram can chickpeas, rinsed

1/2 cup reduced-fat greek-style natural yogurt

1/3 cup coriander leaves

Method

1.Heat oil in a large saucepan over moderate heat. Add onion. Cook and stir for 3 minutes or until soft. Add curry paste. Cook and stir for 1 minute or until fragrant. Add quinoa, cauliflower, stock and 1 1/4 cups water; stir well. Cover; bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes. Add beans; stir to combine. Cook, covered, for 2-3 minutes more or until all the stock has been absorbed.

2.Remove pan from heat. Add chickpeas stir to combine. Cover, then stand for 5 minutes. Stir with a fork. Serve pilaf topped with yogurt and coriander.