* Vegetable quinoa pilaf

Ingredients (serves eight)

 

 

  • 4 cups salt-reduced vegetable stock
  • 2 cups (350g) quinoa (see note)
  • Olive oil cooking spray
  • 2 medium red capsicums, roughly chopped
  • 1 medium eggplant, roughly chopped
  • 2 medium zucchini, roughly chopped
  • 4 green onions, thinly sliced
  • 2 tablespoons fresh oregano leaves
  • 1/3 cup lemon juice
  • Fresh oregano leaves, to serve

Method

 

 

  1. Place stock and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer covered, stirring occasionally, for 10 minutes or until just tender. Remove from heat. Set aside, covered for 10 minutes.
  2. Spray a heavy-based saucepan with oil. Heat over medium-high heat. Add capsicum and eggplant. Cook, stirring, for 1 to 2 minutes or until beginning to soften. Cook, covered, for 15 minutes or until softened. Add zucchini, onion and oregano. Toss to combine. Cook, covered, for 5 minutes or until zucchini is tender.
  3. Add zucchini mixture and lemon juice to quinoa. Toss to combine. Season with pepper. Sprinkle with oregano.

Notes

  • Quinoa is the seed of a leafy plant native to South America. Look for it in health food shops or the health food aisle of larger supermarkets.

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