About this recipe:This creamy pilaf incorporates the fluffy, nutty-flavoured grain, quinoa, with a decadent and delicious hard goat cheese. This has an amazing flavour and texture. Try serving with steamed salmon. I think this would work well with pine nuts as well as a variety of other cheeses.
4 tablespoons quinoa
3 tablespoons olive oil
2 tablespoons raw sunflower seeds
2 cloves garlic, minced
50g fresh spinach leaves
2 teaspoons lemon juice
25g grated hard goat cheese, such as Gouda or Cheddar
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Method Prep:10min › Cook:30min › Ready in:40min
Bring a pot of lightly salted water to the boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside.
Heat the olive oil in a frying pan over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot and the spinach has wilted. Stir in the lemon juice and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.