Vegan Quinoa Pilaf Recipe

Full of spring flavour, this gluten-free broccolini salad is packed with protein, quick, healthy and low-cal. What more could you want?

The ingredient of Vegan Quinoa Pilaf Recipe

• 1 tbsp extra virgin olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 200g 1 cup quinoa rinsed drained
• 500ml 2 cups massel salt reduced vegetable stock cubes
• 1 bunch broccolini cut into 3cm pieces stalks halved if large
• 1 large corncob kernels removed
• 1 bunch asparagus trimmed sliced lengthways
• 150g sugar snap peas halved lengthways
• 100g baby spinach
• 2 tablespoob chopped unsalted pistachio kernels
• 2 tbsp pomegranate arils
• fresh lime wedges to serve

The Instruction of vegan quinoa pilaf recipe

• heat the oil in a large saucepan over high heat cook onion stirring occasionally for 5 minutes or until softened add garlic and cook stirring for 1 minute or until aromatic
• add quinoa and stock bring to boil reduce heat to low cover and simmer for 12 minutes or until almost all stock is absorbed add the broccolini corn asparagus and peas stir to combine cover and cook for 2 minutes or until all stock is absorbed remove from heat set aside covered for 3 4 minutes to steam
• stir through the spinach and season sprinkle the pilaf with the pistachios and pomegranate arils serve with lime wedges

Nutritions of Vegan Quinoa Pilaf Recipe

fatContent: 354 676 calories
saturatedFatContent: 11 7 grams fat
carbohydrateContent: 1 7 grams saturated fat
sugarContent: 42 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 13 5 grams protein
sodiumContent: n a

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