Spiced quinoa pilaf with corn and broccoli

This filling vegetarian quinoa recipe gets a gorgeous golden glow from turmeric.

Recipe «Spiced quinoa pilaf with corn and broccoli» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 brown onion, finely chopped, 1 garlic clove, crushed, 2 tsp finely grated fresh ginger, 1 tsp ground cumin , 1 tsp ground coriander, 1/2 tsp turmeric, 150g quinoa, rinsed, drained , 500ml water, 300g broccoli, cut into small florets, 2 large corncobs, husks removed, Olive oil spray, 2 tbsp chopped fresh coriander, Low-fat natural yoghurt, to serve, Fresh coriander leaves, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 1 garlic clove, crushed 
• 2 tsp finely grated fresh ginger 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• 1/2 tsp turmeric 
• 150g quinoa, rinsed, drained 
• 500ml water 
• 300g broccoli, cut into small florets 
• 2 large corncobs, husks removed 
• Olive oil spray 
• 2 tbsp chopped fresh coriander 
• Low-fat natural yoghurt, to serve 
• Fresh coriander leaves, to serve 

Instructions

1. Heat oil in a large saucepan over medium heat. Sauté onion, stirring, for 5 minutes or until soft. Add garlic, ginger and spices. Cook, stirring, for 1 minute. Stir in quinoa. Add water and stir. Bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes. Uncover and place broccoli on top. Cover and simmer for 3-4 minutes.
2. Meanwhile, preheat a chargrill on high. Spray corn with oil. Cook, turning occasionally, for 15-20 minutes or until lightly charred. Set aside to cool. Cut down the corncob to remove the kernels.
3. Add corn and chopped coriander to mixture. Top with yoghurt and coriander leaves. Season with pepper.