This recipe is very good with bulgar wheat (if tolerated) or whole millet in place of quinoa.
- 1 teaspoon extra-virgin olive oil
- 1 medium onion, peeled and coarsely chopped
- 2 small sticks of celery, trimmed and chopped
- 2 small leeks, trimmed and chopped
- 125 g (4 oz) canned chickpeas (drained weight)
- 1 stick of cinnamon
- 4 cardamom pods
- 100 g (3 ½ quinoa)
- 250 ml (9 fl oz) vegetable stock or water
- 25 g (1oz) sunflower seeds
- 25 g ((1oz) raisins
- 6 prunes
- Grated zest of ½ lemon
- Some freshly chopped parsley
- Brush the base of a deep non-stick frying pan with the oil. Add the onion, celery and leeks to the pan and cook gently for about 3 minutes to release the flavours. Keep the vegetables on the move with a wooden spoon and do not allow them to brown.
- Add the chickpeas, spices, quinoa and vegetable stock or water to the mixture in the pan and stir. Bring to the boil, cover the pan and cook over a low heat for 10 minutes.
- Add the sunflower seeds, raisins, prunes and lemon zest, and continue cooking for another 10 minutes until all the liquid has been absorbed and the quinoa is cooked through.
- Pile the pilaf onto two serving plates, tossing to separate the grains. Sprinkle with plenty of freshly chopped parsley and serve at once.