Delicious and easy red quinoa pilaf

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Today is SPUD day. What does that mean? That means that today is the day that one of my favourite companies of all time, SPUD (aka “Small Potatoes Urban Delivery”) delivers delicious, organic, local and best of all affordable groceries to our doorstep. Being the total food nut that I am, SPUD days are always good days. (if you live in LA, Orange County, San Francisco, Portland, Seattle, Vancouver, Victoria, or Calgary, check them out!!! www.spud.com. Enter the code CR5-994937 to get a $25 discount on your first few orders.

The only downside to SPUD days is that until the delivery arrives, we’re down to the scraps in the fridge, and I’m required to be much more creative with dinner. Well, today’s creation proved to be so delicious, quick and easy, I thought I’d share it.

Red Quinoa & Leek pilaf (Serves 2)

Ingredients:

  • 1 cup red quinoa
  • 2 large leeks, chopped
  • 1 big bunch spinach, washed and chopped
  • 1/3 cup pine nuts
  • 1 tbsp coconut oil
  • 1 avocado
  • 1 cup cultured raw veggies
  • fresh ground salt & pepper to taste

In a small pot, combine the quinoa with 2 cups water and a dash of salt and bring to a boil. Put a lid on the pot, turn the heat way down, and leave for about 15-20 minutes, until the quinoa is nice and fluffy and the water has boiled down.

While the quinoa is cooking, prepare the leek and spinach. Heat coconut oil in a med-sized pan, and add the leek. Cook for 4-5 minutes, or until just tender. Add the pine nuts and spinach, and cook until spinach is wilted – about 2-3 minutes. Set aside.

When the quinoa has finished cooking, add it to the leek, spinach and pine nut mix and add salt and pepper to taste. Divide the mixture between two plates, and add a 1/2 cup of the raw cultured veggies to each plate. Cut the avocado in half, and garnish each plate with avocado slices.

2 Comments

  1. Tom

    at

    Didn’t have quinoa, so I used brown rice … I treated the rice as if it were quinoa in the piece about fluffy – I soaked and rinsed it, and then put it in a skillet to dry it before cooking it. Excellent texture, flavor.

    • Love it! Yes, you can use this tip for any grain. Actually, it’s even better if you soak the rice for about 8 hrs. Reduces the phytic acid (enzyme inhibitor) in it. Enjoy!

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