Persian Kale, Kumara and Broad Bean Quinoa Pilaf

Name: Persian Kale, Kumara and Broad Bean Quinoa Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g frozen broad beans; 1 tablespoon olive oil; 1 large kumara, peeled, cut into 2cm cubes (orange sweet potato); 1 brown onion, finely chopped; 2 teaspoons finely grated ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground paprika; 190 g quinoa, rinsed, drained; 500 ml vegetable stock; 1 bunch kale, stems trimmed, shredded; 75 g pistachios, toasted, coarsely chopped; ½ cup coriander leaves; lemon wedge, to serve

Servings: persons

150 g frozen broad beans
1 tablespoon olive oil
1 large kumara, peeled, cut into 2cm cubes (orange sweet potato)
1 brown onion, finely chopped
2 teaspoons finely grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground paprika
190 g quinoa, rinsed, drained
500 ml vegetable stock
1 bunch kale, stems trimmed, shredded
75 g pistachios, toasted, coarsely chopped
½ cup coriander leaves
lemon wedge, to serve

1
Preheat oven to 200C Line a baking tray with baking paper.
2
Place the kumara on the lined tray and drizzle with half the oil.
3
Season with salt and pepper.
4
Roast for 20 minutes or until tender.
5
Meanwhile, cook the broad beans in a medium saucepan of boiling water for 2 minutes or until heated through.
6
Refresh under cold running water.
7
Drain well.
8
Peel broad beans and set aside.
9
Heat remaining oil in a large saucepan over a medium heat.
10
Add onion and cook, stirring, for 5 minutes or until softened.
11
Add the ginger, cumin, coriander, turmeric and paprika; cook, stirring, for 1 minute or until aromatic.
12
Add quinoa and stock and bring to the boil.
13
Reduce heat to low, cover and simmer for 15 minutes or until liquid evaporates and quinoa is al dente.
14
Stir through kale until just wilted.
15
Add the kumara, broad beans and pistachios and season with salt and pepper.
16
Divide among serving bowls and sprinkle with coriander.
17
Serve with lemon wedges.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 150 g frozen broad beans, 1 tablespoon olive oil, 1 large kumara, peeled, cut into 2cm cubes (orange sweet potato), 1 brown onion, finely chopped, and more.

Yes, Persian Kale, Kumara and Broad Bean Quinoa Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!