Quinoa Pilaf


  • 1.5 cups dried Quinoa

  • 3 cups water

  • 2 small red onions (or 1 big)

  • 1 red pepper

  • handful of chopped organic unsulphured dried apricots (brown ones) or sultanas

  • 1⁄2 cup hazelnuts or almonds

  • tablespoon chopped fresh mint



  • Rinse quinoa thoroughly and put in pan with water to boil (you can add

    some vegetable stock if you like)

  • Chop the onion and red pepper and sauté in a small amount of oil in a

    pan (keep lid on to speed up and retain moisture)

  • In a separate pan, dry roast the hazelnuts or almonds (put into pan and let brown

    slightly – not burn!). When done, chop roughly in a food processor or

    place in clean tea towel and bash them with a rolling pin (great fun!)

  • Chop apricots (or not if you are using sultanas) and add to onion and pepper

  • When quinoa ready (15 mins) mix in big bowl with onion mix, nuts and

    mint. Add extra oil or lemon juice if desired

Serving suggestion

Wrap quinoa mix in lettuce leaves and serve with hummus or simply serve on its own.