Spiced quinoa pilaf with corn and broccoli
1 tbs olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
2 tsp finely grated fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
150g (1 cup) quinoa, rinsed, drained
500ml (2 cups) water
300g broccoli, cut into small florets
2 large corncobs, husks removed
Olive oil spray
2 tbs chopped fresh coriander
Low-fat natural yoghurt, to serve
Fresh coriander leaves, to serve
Heat oil in a large saucepan over medium heat. Sauté onion, stirring, for 5 minutes or until soft. Add garlic, ginger and spices. Cook, stirring, for 1 minute. Stir in quinoa. Add water and stir. Bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes. Uncover and place broccoli on top. Cover and simmer for 3-4 minutes.
Meanwhile, preheat a chargrill on high. Spray corn with oil. Cook, turning occasionally, for 15-20 minutes or until lightly charred. Set aside to cool. Cut down the corncob to remove the kernels.
Add corn and chopped coriander to mixture. Top with yoghurt and coriander leaves. Season with pepper.
Recipe from Taste