Vegan Pea and Cauliflower Quinoa Pilaf
This gorgeous pea and cauliflower quinoa pilaf is full of nourishing vegetables. Vegan, gluten free and sugar free. It makes a great side dish and is also perfect for packing for a healthy lunch!
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Servings: 4 people as a side
Ingredients
- 1 cup uncooked quinoa
- 1 3/4 cups vegetable stock
- 1 cup frozen peas
- 300-400 grams cauliflower (3-4 cups, chopped)
- 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp Italian seasoning
- salt and pepper to taste
- 200 grams radishes or other salad veggies
- 1/4 cup sunflower seeds for garnish
- olive oil and herbs for garnish
Instructions
- Preheat oven to 180 C and line a baking tray with baking paper or aluminium foil.
- Chop the cauliflower into small florets and place on the tray. Drizzle over the 2 tablespoons of olive oil and the dried herbs, plus a sprinkle of salt and pepper. Toss the cauliflower around in the oil and seasoning, then spread out evenly in the tray. Pop into the oven and bake for approximately 20 minutes or until softened and just starting to brown at the edges. Then, set aside to cool.
- While the cauliflower is roasting get on with the quinoa. Rinse the quinoa and then pop it into a saucepan with the vegetable stock. Bring to a boil, then reduce the heat and simmer, with the saucepan lid just slightly open, for approximately 15 minutes or until the liquid is absorbed.
- In the last 3-4 minutes of the quinoa cooking time, throw in the frozen peas and stir them in. Once the quinoa has finished cooking, pop the lid on the saucepan completely and set aside for 10 minutes to sit and cool down a little.
- While the quinoa is resting, chop the radishes (or other salad vegetables you're using).
- Once the quinoa has rested, remove the lid of the saucepan and fluff with a fork. Season with a little salt and pepper.
- Assemble the pilaf; pop the quinoa/pea mix, roasted cauliflower and radishes in a large bowl and toss together. Squeeze over the juice of the lemon and season again with salt, pepper, olive oil and/or extra dried herbs, as desired.
- Scatter over the sunflower seeds, then serve - the pilaf can be served at room temperature, or cold.
Notes
*I usually have some kind of “Italian” blend of dried herbs sitting in my pantry. If you don’t have a blend like this you can substitute in a blend of dried herbs such as parsley, thyme, oregano, basil, sage and/or rosemary.
*you could substitute in another salad vegetable or mix of vegetables instead of the radish if you prefer. Other veggies that work well in this pilaf are diced cucumber, grated carrot, halved cherry tomatoes and/or sliced capsicum. Use whatever you have in the fridge!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!