Persian Kale, Kumara and Broad Bean Quinoa Pilaf

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Ingredients Nutrition


  1. Preheat oven to 200°C Line a baking tray with baking paper. Place the kumara on the lined tray and drizzle with half the oil. Season with salt and pepper. Roast for 20 minutes or until tender.
  2. Meanwhile, cook the broad beans in a medium saucepan of boiling water for 2 minutes or until heated through. Refresh under cold running water. Drain well. Peel broad beans and set aside.
  3. Heat remaining oil in a large saucepan over a medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add the ginger, cumin, coriander, turmeric and paprika; cook, stirring, for 1 minute or until aromatic.
  4. Add quinoa and stock and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid evaporates and quinoa is al dente. Stir through kale until just wilted. Add the kumara, broad beans and pistachios and season with salt and pepper. Divide among serving bowls and sprinkle with coriander. Serve with lemon wedges.

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