Spiced Quinoa Pilaf with Corn and Broccoli

Ingredients

• 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

Method

• 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