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Quinoa Capsicum Pilaf with Lemon Garlic Yoghurt Recipe


Quinoa Capsicum Pilaf with Lemon Garlic Yoghurt Recipe

Credit: Jacqueline Alwill

Team this delicious pilaf with your favourite protein or another side of nourishing vegies for the easiest, most flavoursome meal, that’s ready in no time at all.

Serves: 4 as a side

Ingredients

Method

  • 2 tbsp extra-virgin olive oil
  • 1 medium red onion, peeled and diced
  • 1 medium red capsicum, seeded & diced
  • ¼ bunch coriander leaves, finely chopped
  • 1 cup (150g) quinoa, rinsed
  • ½ tsp ground cinnamon
  • 1½ cups vegetable stock
  • 1 tbsp finely sliced mint leaves
  • 3 tbsp pine nuts, toasted

  • Lemon Garlic Yoghurt
  • 200g Greek yoghurt
  • ½ clove garlic, crushed
  • 2 tsp lemon juice
  • Sea salt & black pepper
  1. To make pilaf, heat saucepan on medium heat, add oil, onion, capsicum and coriander, stir then cover and cook for 8 mins.
  2. Add quinoa, cinnamon and stock, bring to boil, then reduce heat to simmer for 12-15 mins or until quinoa is cooked through. It will be quite loose when it finishes cooking.
  3. While cooking, whisk together ingredients for Lemon Garlic Yoghurt and set aside.
  4. Once quinoa pilaf is cooked, stir through mint and pine nuts.
  5. Serve with your choice of protein and spoonful of lemon garlic yoghurt.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.