Veggie Delight With Quinoa Pilaf

Serves 2-4


1 Small Head of Broccoli

1 Medium Onion

1 Sweet Potato

1/2 Lemon

Olive Oil

Sea Salt

Ground Pepper

1 Avocado

1 cup Quinoa

1/2 cup Cooked Chick Peas

1 Garlic Glove

1 tsp. Curry Powder

¼ cup Cashews (optional)

Quinoa Pilaf

*Rinse quinoa before cooking to remove its natural residue.  Note: quinoa cooks like rice (when fully cooked, the grain will look like fluffy spirals and there should be no remaining liquid)

  • Boil 2 cups salted water
  • Finely chop 1 garlic clove and add to boiling water with quinoa
  • Stir in curry powder
  • Add 1 cup quinoa, reduce heat to simmer and cover pot
  • Check every few minutes to avoid burning
  • Once the quinoa is fully cooked, remove from heat and stir in the chick peas & cashews.
  • Squeeze ½ a lemon over the quinoa and stir
  • Set aside until ready to serve

Veggie Delight

  • Thickly slice the onion and saute in a large frying pan with olive oil until soft over a medium flame.
  • Cut the sweet potato in half length-wise, and thinly slice into half-moon pieces.
  • Add 1/2 cup of water to the onions, and then add the sweet potato. Cook 5-8 minutes. Stir the concoction every couple of minutes to flip the potatoes. Don’t let them get to soft.
  • Cut the broccoli into florets and chop up the stems- if desired.  Add the broccoli to the onion/sweet potatoes. You may need to add a little more water to help stem the broccoli.  Sprinkle in a teaspoon of curry for an added kick, plus salt and pepper to taste.  Cook until the all vegetables are slightly tender.
  • Slice 1 avocado

Serve by scooping a 1/4 cup or so of quinoa pilaf onto a plate.  Place a healthy portion over the pilaf , and garnish with a few slices of avocado to add an extra delish vitamin-packed punch!



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