Herbed Quinoa & Seed Pilaf
Method
Toast the seeds: Heat a large dry skillet over medium heat. Add the pumpkin and sunflower seeds and toast for 2–3 minutes until fragrant. Transfer to a plate.
Cook the quinoa: Heat the olive oil in the same skillet. Add the onion and cook for 3–4 minutes until softened. Add the garlic, cumin, coriander and oregano and cook for 30 seconds.
Simmer: Add the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed.
Add the vegetables: Remove from the heat and let stand covered for 5 minutes. Fluff with a fork, then fold in the edamame, roasted pepper and spinach.
Finish: Stir in the lemon juice, lemon zest, parsley, mint and dill. Season with salt and black pepper and finish with the toasted seeds.
Vegan option: Naturally vegan — no substitutions needed. For a higher-protein version, increase the edamame to 160 g. This colourful quinoa pilaf turns a simple grain into a substantial, flavour-packed side. Three fresh herbs, roasted peppers and lemon keep it bright, while edamame and a generous mix of seeds add protein, fibre and satisfying crunch.
Nutrition Facts
Per serving
