We’re big fans of protein-packed quinoa here at Sporteluxe. So we’re always looking for inventive new ways to serve it. Which is why love this delicious pilaff recipe from Carla Oates aka The Beauty Chef. It’s perfect for a light dinner or weekend lunch.
Quinoa pilaff with baby spinach, fennel, feta and almonds
Ingredients30 ml olive oil
½ Spanish onion, finely chopped
1 garlic clove, crushed
150 gm quinoa
500 ml filtered water
3 large handfuls of baby spinach
A handful each of coarsely chopped flat-leaf parsley, mint and coriander
1 baby fennel bulb, thinly sliced on a mandolin
Juice of 1 lemon, or to taste
A handful of coarsely chopped tamari almonds
Crumbled feta, to serve
1 Heat oil in a large saucepan over medium-high heat. Add onion and garlic and stir occasionally until tender, about 5 minutes.
2 While the onion is cooking, rinse the quinoa thoroughly, then add to the pan with the filtered water. Bring to the boil, then reduce the heat and simmer until tender and fluffy, about 20 minutes.
3 Drain off any excess water and season to taste. You can cool it at this point if you want to serve it as a salad, otherwise, stir through spinach, herbs, fennel, lemon juice and almonds and serve topped with crumbled feta.