This flavourful, crunchy pilaf is wonderful served as a side dish and with curries. You can add other finely chopped or grated sautéed veggies like zucchini, carrots, and sweet potato if you like. I usually make a large batch of quinoa at the beginning of the week to use in recipes all week long. It’s great to have on hand to add to soups and salads.
NOTE For this recipe you’ll need 4 cups of cooked quinoa. You will need 2 cups uncooked quinoa, 4 cups of water, and a little salt. Try using assorted colours of quinoa. You can find them at your health food store.
MAKES approx.6 generous cups
PREP TIME 15–20 minutes
COOKING TIME 15 minutes (add 20 minutes if cooking quinoa)
- 4 cups cooked quinoa
- 2 tbsp coconut oil, ghee, or butter
- ½ cup each finely chopped onion and red bell pepper (capsicum)
- 4 tbsp mixed finely chopped parsley, mint, and cilantro (coriander)
- ½ cup shredded or desiccated coconut
- ¼ cup each pumpkin seeds, sunflower seeds, and sultanas
- 2 tbsp maple syrup or honey (to taste)
- 1 tsp sea salt (to taste)
- Freshly ground pepper (to taste)
- ½ cup pomegranate seeds or goji berries (optional)
1. In a large sauté pan or pot, heat the oil over medium/high and add the veggies and herbs and cook while stirring for approx. 3 minutes or until tender. Then add the shredded or desiccated coconut, seeds, and sultanas, and continue cooking while stirring for 2 minutes.
2. Add the cooked quinoa, maple syrup, salt, and pepper and reduce the heat to medium. Cook while stirring until the quinoa is heated through, and remove from heat. You may need to add a little more oil or a little water while you are cooking so it does not stick or burn.
3. Check for seasoning and add a little more salt and pepper if desired. Sprinkle with pomegranate seeds or goji berries, microgreens, and fresh herbs. Serve hot or chill and serve as a cold dish.
Sending ‘The Flavour of Joy’
Chef Kate has also launched her new cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local, organics and sustainable ingredients in her tasty and nutritious recipes. Also including superfoods and medicinal herbs in her dishes to create healthy food nourishing for the body, mind, and spirit. You can purchase the new book from www.theflavourofjoy.com