QUINOA AND CANNELLINI BEAN PILAF

Quinoa-Cannellini-Pilaf

We are big fans of cannellini beans in store here and wanted to find a seasonal recipe that showcased how awesome they are not only for soups and casseroles, but for salads and mains as well.

Here in combination with quinoa, flaked almonds, and a few herbs and spices they make the perfect vegetarian meal. High in protein, gluten free, delicious and suitable for vegans as well. A wholesome meal on its own, or great as a side with meat or roasted vegetables.

Serving Size: 3-4

Ingredients:

Method:

  1. On medium heat, heat the olive oil in a saucepan and saute the (cooked) cannellini beans for approx 1 min.
  2. Add the turmeric, cumin, chilli and coriander, mixing well for 30 seconds.
  3. Add the (cooked) quinoa and fold into the beans, then season and cover with a lid for 3-4 minutes on low heat.
  4. Remove the lid, mix in the fresh dill, garnish with toasted flaked almonds and serve immediately with fresh slices of avocado and cucumber.

Inspiration:

Enjoy this vegetarian dish on its own with fresh greens, or as a side dish alongside chicken, beef, lamb or fish.

Read more at: Affordable Wholefoods

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GLUTEN FREE MINI QUINOA & VEGETABLE FRITTATA’S

GF-Fritatta

It’s so easy to run out of ideas for school lunches or healthy snacks to have on hand in the fridge. Often this results in us going for a less nutritious (or sometimes sugary) option which doesn’t really support growing or fully grown bodies. Here is a simple frittata recipe using quinoa and fresh vegetables that is a delicious option for those looking for a little healthy inspiration.

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