Quinoa and herb pilaf with toasted seeds

Name: Quinoa and herb pilaf with toasted seeds
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 200g quinoa, rinsed; 400ml water; 1 tbsp olive oil; 1 spring onion, sliced; 2 tbsp fresh parsley, chopped; 2 tbsp fresh mint, chopped; 1 lemon, zest and juice; 30g sunflower seeds; 30g pumpkin seeds

Fluffy quinoa with lots of fresh herbs, lemon and a crunch of toasted seeds. A good side or lunchbox filler.

Time25 min
LevelEasy
Costabout £0.60 a head

4 servings

Ingredients

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200 gquinoarinsed
400 mlwater
1 tbspolive oil
1spring onionsliced
2 tbspfresh parsleychopped
2 tbspfresh mintchopped
1lemonzest and juice
30 gsunflower seeds
30 gpumpkin seeds

Method

1
Put the quinoa and water in a pan with a pinch of salt, bring to the boil, then cover and simmer for 15 minutes until the liquid has gone and the grains show a little tail.
15 min
2
Toast the sunflower and pumpkin seeds in a dry frying pan for 3 minutes until golden.
3 min
3
Fluff the quinoa with a fork, stir in the oil, spring onion, herbs, lemon zest and juice.
4
Fold through most of the seeds and scatter the rest on top. Serve warm or cold.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.