Name: Lamb and Black Quinoa Pilaff
Yield: Serves 4
Ingredients: 1 lamb or chicken stock (bouillon) cube; natural (plain) yogurt, Seeded Flatbread and green salad with lemon juice, to serve; 15 ml/1 tbsp olive oil; 1 red (bell) pepper, chopped; 1 clove garlic, peeled and crushed; 30 ml/2 tbsp tomato purée (paste); 275 g/10 oz/1⅔ cups black quinoa; 5 ml/1 tsp cumin seeds; 25 g/1 oz/¼ cup pitted black olives; salt and ground black pepper; 1 small aubergine (eggplant), chopped; 3 cardamom pods, bruised; 450 g/1 lb canned chopped tomatoes; 2 bay leaves; 250 ml/8 fl oz/1 cup water; 2.5 ml/½ tsp coriander seeds; 300 g/11 oz minced (ground) lamb; 1 medium onion, finely diced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

This is a Middle Eastern-inspired rice dish that is often made using lamb and flavoured with spices. Here, black quinoa replaces the rice, and is cooked in a rich, spicy tomato stock with colourful vegetables to make a striking dish. Black quinoa retains its bite more than pearl quinoa, so is perfect for this recipe, where texture definition is needed.