This vegetarian recipe is healthy, yet tasty and can be eaten as a meal on its own or used as a side dish with some lamb. It’s low in fat, high in fibre and it uses those yummy superfoods kale and quinoa which are beneficial for your health.
1 cup frozen broad beans
1 tbsp olive oil
1 large orange kumera, peeled and cut into 2cm cubes
1 brown onion, finely diced
2 tsp finely grated ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground paprika
1 cup of quinoa, rinsed and drained
2 cups vegetable stock
1 bunch kale, stems trimmed, shredded
½ cup of toasted pistachios, coarsely chopped
½ cup coriander leaves
- Preheat oven to 200 degrees C and line a tray with baking paper. Place the kumara on the tray, drizzle with olive oil, season with salt and pepper then roast until tender (about 20 minutes).
- Cook the broad beans in a medium saucepan of boiling water for two minutes or until heated through. Rinse under cold water, drain then peel broad beans.
- Heat oil in a large saucepan over medium heat then cook onion until soft. Add the ginger, cumin, coriander, turmeric and paprika and stir for one minute.
- Add quinoa and stock then bring to the boil. Reduce the heat to low, cover and simmer for fifteen minutes or until liquid has been absorbed and quinoa is al dente.
- Stir through kale until wilted, then add kumara, broad beans and pistachios.
- Season with salt and pepper, divide among bowls and sprinkle with coriander.
Image via taste.com.au