The Self-Care Cookbook roasted golden quinoa pilaf - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Self-Care Cookbook roasted golden quinoa pilaf By You Magazine - January 3, 2020 A beautiful fruity pilaf from The Self-Care Cookbook made with protein-rich quinoa instead of rice. Chestnuts are high in folic acid and are packed with B-vitamins, which support our brain function. The dried nuts and fruit add so much flavour and wonderful, jewel-like colours, as well as boosting vitamins and protein levels. It’s lovely served with a spoonful of plant-based natural yoghurt. Gemma Ogston SERVES 4 PREP 15 minutes COOK 30 minutes a glug of olive oil 1 onion, peeled and chopped 2 garlic cloves, peeled and chopped 150g butternut squash, peeled and cut into small chunks 150g chestnut mushrooms, sliced 200g vacuum-packed chestnuts, chopped 100g quinoa 2 tsp sweet smoked paprika 2 tsp dried oregano 2 tbsp tamari 500ml veggie stock sea salt and freshly ground black pepper zest and juice of 1 lemon a bunch of parsley, finely chopped 100g dried cranberries 100g dried apricots, chopped 150g mixed nuts (e.g. walnuts, cashews, hazelnuts and brazil nuts), chopped 1. Heat some olive oil in a large frying pan set over a medium heat. Add the onion, garlic and butternut squash and fry for 5–10 minutes, until the onion is soft and the squash has a little bit of colour. 2. Add the chestnut mushrooms and fry for a couple of minutes, then add the chestnuts, quinoa, smoked paprika, oregano, tamari and stock. Season well with salt and pepper, and simmer for 15 minutes, until the veggies and quinoa are soft. 3. Remove the pan from the heat and stir through the lemon zest and juice, the parsley and dried fruit and nuts. The Self-Care Cookbook by Gemma Ogston is published by Vermilion (£14.99). RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved