Quinoa with silverbeet

Quinoa with silverbeet

By
From
Cook for Your Life
Serves
6
Photographer
Gorta Yuuki (studio) and William Meppem (location)

Quinoa is a great alternative to rice, couscous and other grains (it is actually a seed, but it cooks like a grain). Don’t be afraid of funny looking things in packets on your supermarket shelves!

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 leek, chopped
2 onions, finely chopped
3 garlic cloves, crushed
2 cups quinoa, rinsed
1 litre Vegetable stock
1 lemon, zested and juiced, to give 1 tablespoon juice
4 sage leaves
1 bunch silverbeet, stems cut into 1 cm slices, leaves cut into 5 cm lengths
1/4 cup brazil nuts, chopped
2 tablespoons flat-leaf parsley leaves

Method

  1. Heat the oil in a heavy-based saucepan over medium heat. Add the leek and onion and fry for 2–3 minutes, until starting to soften. Add the garlic and fry for another 2 minutes. Add the quinoa and stir to coat in the oil. Add the stock, lemon zest and juice and sage leaves, then cover with the lid and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes. Remove the lid and stir in the silverbeet stems and leaves and the brazil nuts, then cook for a further 5 minutes – the silverbeet stems should still be a little crunchy. Serve garnished with the parsley.

Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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