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Quinoa pilaf stuffed white onions

<p>Who knew simple ingredients could make for a show-stealing side dish? Serve this gluten-free, vegetarian delicacy with your protein of choice for a delightful dinner.</p> <p><strong>Ingredients:</strong></p> <ul> <li>4 medium white onions, peeled and cut in half</li> <li>1 tablespoon extra virgin olive oil</li> <li>1/2 (80g) red capsicum, seeds removed, diced</li> <li>2 tablespoons finely chopped coriander</li> <li>2 tablespoons finely chopped parsley</li> <li>3/4 cup quinoa</li> <li>2 cups (500ml) vegetables stock</li> <li>1/4 teaspoon cinnamon</li> <li>100g feta</li> <li>2 tablespoon pinenuts, toasted</li> <li>2 tablespoons pomegranate seeds</li> <li>Extra herbs for garnish</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Take each white onion half and trim a small portion from the base so you can push the inner layers through and out of the onion, leaving about 3 layers to create the onion cup to hold the pilaf. Do this with each white onion and set aside about 120g of white onion to dice for the pilaf.</li> <li>Set the rest of the inner white onion pieces aside to use in another recipe or pop in the freezer and store for when you need next.</li> <li>Add finely chopped white onion, extra virgin olive oil, capsicum and herbs so a small saucepan, place on medium heat and cook for 5 minutes, stirring frequently.</li> <li>Add quinoa, 1 cup (250ml) vegetable stock and cinnamon to pan, stir, cover to bring to boil then reduce heat to simmer and cook for 10-12 minutes, the pilaf at this stage will still be relatively loose in nature but the quinoa should be cooked.</li> <li>Heat oven to 180C, and pour the remaining 1 cup (250ml) vegetable stock into a shallow baking dish. Arrange white onion cups around the dish so they are snug, then fill each half way with the pilaf. Sprinkle about half the feta in each cup and repeat finishing with the feta on top.</li> <li>Cover with foil then place in oven to cook for 20 minutes, the stock from the base of the dish will steam the onion cups in this time.</li> <li>Remove the foil, change oven to grill and pop back under to make a little more golden on top for 5-6 minutes.</li> <li>Sprinkle pinenuts, pomegranate and extra herbs over the top and serve as part of a shared meal.</li> </ol> <p><em>Recipe by Jacqueline Alwill.</em></p>

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Garam masala lamb with lemon quinoa pilaf

<p>There’s more to winter than pasta! This garam masala lamb with lemon quinoa pilaf uses three of nature’s superfoods; yoghurt, quinoa and almonds.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon olive oil</li> <li>1 small onion, sliced</li> <li>1 teaspoon freshly grated ginger</li> <li>2 teaspoons garam masala</li> <li>2 tablespoons tomato paste</li> <li>salt and freshly ground black pepper</li> <li>1 teaspoon finely grated lemon rind</li> <li>2 teaspoons honey</li> <li>1 cup Greek-style natural yogurt</li> <li>500g lamb backstraps, fillets or lamb steaks</li> </ul> <p><em>Lemon quinoa pilaf</em></p> <ul> <li>30g butter</li> <li>1 small onion, finely chopped</li> <li>½ red capsicum, chopped</li> <li>1 cup basmati rice</li> <li>⅔ cup white quinoa</li> <li>1 ¾ cups boiling water</li> <li>2 tablespoons currants</li> <li>½ cup chopped coriander</li> <li>1 teaspoon finely grated lemon rind</li> <li>⅓ cup flaked natural almonds, toasted (optional)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat oil in a small saucepan, add onion and ginger and cook until lightly golden. Add garam masala, tomato paste and 2 tablespoons water, then season to taste. Cook for 1 minute or until fragrant. Transfer mixture to a jug, add lemon rind, yogurt and honey and blend using a stab mixer until smooth.</li> <li>Combine 1/3 cup spiced yogurt mixture with lamb and marinate for at least half an hour, or overnight. Refrigerate remaining spiced yogurt until required.</li> <li>For the pilaf, heat butter in a saucepan, add onion and gently cook until translucent. Add the capsicum, rice and quinoa and stir to coat. Add water and season with salt, bring to a simmer, then cover and cook on low heat for 10-12 minutes or until the rice and quinoa are 'al dente' and the liquid absorbed. Sprinkle currants over the pilaf and return the lid. Stand covered for 10 minutes to steam through. Use a fork to mix through the coriander, lemon and almonds.</li> <li>Place lamb on a foil lined tray and cook under a preheated grill until done to your liking. Rest for 5 minutes before slicing and serving with pilaf and remaining spiced yogurt.</li> </ol> <p>Do you have a similar recipe to share with us? Let us know in the comments below.</p> <p><em>Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/" target="_blank"><span><strong>Visit their site</strong></span></a> for more delicious food ideas.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/chinese-beef-and-noodle-stir-fry/"><strong><em><span style="text-decoration: underline;">Chinese beef and noodle stir-fry</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/chicken-and-vegetable-winter-pie/"><strong><em><span style="text-decoration: underline;">Chicken and vegetable winter pie</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/peppered-steak-red-wine-jus-potato-bake/"><em><strong><span style="text-decoration: underline;">Peppered steak with red wine jus and potato bake</span></strong></em></a></p>

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