Spiced Quinoa Pilaf with Corn & Broccoli
1 onion, finely diced
2 garlic cloves, finely sliced
2 tsp fresh ginger, grated
2 tsp cumin powder
2 tsp ground coriander powder
1 tsp turmeric powder
2 cups uncooked quinoa, well rinsed
4 cups water
1 head broccoli, cut into florets
4 corn cobs, husks removed
2 cups pumpkin, diced into large cubes
1 handful fresh coriander, roughly chopped
1 cup cashews, soak in water overnight
salt and pepper
For the cashew cream:
2 tsp apple cider vinegar
juice of 1 lemon
one cup of water
Soak the cashews in boiling water for a minimum of 10 minutes. Drain the cashews and place into a blender or food processor with 2 tsp apple cider vinegar, the juice of 1 lemon, a pinch of salt and one cup of water. Blend to a smooth paste and place into an airtight container. Store in the fridge for upto 7 days.
Heat the oven to 200ºC/400ºF.
For the quinoa pilaf:
Place the pumpkin cubes and corn cobs on a tray lined with baking paper and bake in the oven for 20 minutes.
Heat a large saucepan over medium heat. Add ½ a cup of water, add the onion, garlic and ginger and sauté until all of the water is absorbed. Stir in 2 cups of well rinsed uncooked quinoa. Add 4 cups of water and stir. Bring to the boil. Reduce the heat to low. Cover and simmer for 10 minutes. Uncover the cooking quinoa and place the broccoli florets inside the pan, on top of the quinoa. Re-cover and simmer for 2-3 minutes, then set aside.
Meanwhile remove the pumpkin and corn from the oven. Cut the kernels off the corn cobs. Add the baked pumpkin and corn to the cooked quinoa. Season with salt and pepper to taste and stir.
Place the cooked quinoa, corn and broccoli onto a plate. Top with cashew sour cream and chopped coriander leaves.
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