Quinoa & Fennel Pilaff

Quinoa is an excellent source of protein, it has the perfect balance of all nine amino acids essential for human nutrition. It also has a healthy dose of fibre and iron too.

Serves 6 people


 

  • 2 carrot, diced
  • 350 grams Quinoa (red, white, black or a mix)
  • 1 onion, finely chopped
  • 2 celery stick, diced
  • 2 small fennel bulb, trimmed, cored & diced
  • 1 teaspoon(s) fennel seeds
  • oil/butter
  • 700 mL water
  • Salt & pepper

 

  1. Rinse the quinoa in a bowl of cold water. Drain in a fine sieve.
  2. Heat enough oil or butter to coat a heavy base saucepan.
  3. Fry the chopped onions over medium heat, adding the seeds and other vegetables after a few minutes. Allow them to soften lightly.
  4. Turn up the heat, add the quinoa, and stir until lightly toasted (about 2 – 3 minutes)
  5. Add the water, and salt and pepper to taste.
  6. Turn down the heat, cover the pan and cook until the water is absorbed (about 12 – 15 minutes)

Method

  1. Rinse the quinoa in a bowl of cold water. Drain in a fine sieve.
  2. Heat enough oil or butter to coat a heavy base saucepan.
  3. Fry the chopped onions over medium heat, adding the seeds and other vegetables after a few minutes. Allow them to soften lightly.
  4. Turn up the heat, add the quinoa, and stir until lightly toasted (about 2 – 3 minutes)
  5. Add the water, and salt and pepper to taste.
  6. Turn down the heat, cover the pan and cook until the water is absorbed (about 12 – 15 minutes)

Ingredients

 

  • 2 carrot, diced
  • 350 grams Quinoa (red, white, black or a mix)
  • 1 onion, finely chopped
  • 2 celery stick, diced
  • 2 small fennel bulb, trimmed, cored & diced
  • 1 teaspoon(s) fennel seeds
  • oil/butter
  • 700 mL water
  • Salt & pepper

 

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