Spiced Quinoa Pilaf with Corn and Broccoli

Spiced Quinoa Pilaf with Corn and Broccoli


  • 1 Tblsp olive oil, plus a little extra
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp finely grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 cup quinoa, rinsed under cold water and drained
  • 2 cups chicken stock
  • 100g broccoli florets
  • 1 small can corn kernals, drained very well and dried on paper towel
  • 2 Tblsp chopped fresh coriander, plus extra leaves whole for garnish
  • Low fat yoghurt to serve
  • 1 Tblsp currants


  • 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, add quinoa and stock.
  • Bring to the boil, reduce heat and simmer for 10 minutes.
  • Uncover and place broccoli on top, cover and simmer for a further 4 minutes.
  • In a small frypan, add a little olive oil, and sauté the dried corn kernels on a medium/ high heat.
  • Add a little salt, and cook until just starting to brown. Remove from heat and set aside.
  • Once the quinoa mixture has cooled slightly, toss through the corn and chopped coriander.
  • Top with yoghurt (or serve seperately), add extra coriander leaves for garnish.

Serves 4