Broad Bean & Quinoa Pilaf

Last year I had a bumper broad bean harvest from my allotment. This year, less so.  So this recipe makes a few broad beans go a long way (although I had to add cooked pinto beans to my meagre harvest).

Serves 2

120g quinoa

1 tbsp olive oil

1 onion, peeled and thinly sliced

100g podded small broad beans (or cooked lentils, pinto beans etc)

3 tbsp flaked almonds (optional)

1 tsp ground cumin

A few sprigs of parsley, finely chopped

Salt & pepper to taste

Cook the quinoa according to the instructions on the packet.  Leave draining in a sieve to one side.

Fry the onions gently over a medium low heat in a wide saucepan or high sided frying pan until they begin to soft, brown, and caramelise.  This takes about 25 minutes.  

Add the broad beans, cumin, almonds and parsley and fry for a few minutes.  Add the quinoa and mix everything together well. Cover on a low heat to heat the quinoa through.  When you hear frying stir everything through, then leave again until you hear frying.  It does not need to be piping hot to serve.

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