Nutty Quinoa Pilaf

1. 1

   Lightly roast your nuts and pumpkin seeds with a little salt and pepper.

2. 2

   Finely chop your onion and add to a pan with a little coconut oil and the spices, cooking over a medium heat until translucent.

3. 3

   Finely chop the parsley and stir into the pan along with the lime juice.

4. 4

   Remove from the heat and leave to sit a minute whilst you roughly chop the roasted nuts and pumpkin seeds.

5. 5

   Stir in the chopped nuts and hemp seeds, stirring well to distribute evenly.

6. 6

   Roughly chop the spinach and rocket and mix through the quinoa, before serving onto plates with another little squeeze of lime.

* Per serving · 4 servings · Values may vary.

No additional tips available.