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Detox day two’s dinner was a very tasty Veggie, Almond & Chickpea Quinoa Pilaf.
Quinoa (which I used to say exactly how it is spelled, but is really pronounced KEEN-wah) is a grain like crop, and whilst, I didn’t enjoy it much the first time I did a detox (about 4/5 years ago) I enjoy it this time around! Why not give it a try.
You can by quinoa in health food stores, and even in supermarkets these days – that’s where I bought my packet!
Veggie, Almond & Chickpea Quinoa Pilaf
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
1 courgette, halved lengthways and sliced
1 red bell pepper, diced
1 small onion, finely diced
2 garlic cloves, crushed
1½ tbsp flaked almonds (lightly toasted)
1½ tbsp pumpkin seeds (lightly toasted)
1 tbsp olive oil
1 tsp cumin seeds
½ tsp ground cumin
1 tsp ground coriander
350 ml vegetable stock
100g cooked chickpeas
handful fresh coriander, chopped
Heat the olive oil in a saucepan and gently fry the onions and garlic, with the spices for 2 - 3 minutes.
Add the peppers and courgettes and cook for a further 3-4 minutes.
Add the quinoa, chickpeas and stock and bring to the boil.
Reduce the heat, cover and simmer for 15 minutes.
Take off the heat and leave to steam for 5 minutes.
Stir in one tablespoon each of the almonds and pumpkin seeds and then divide the pilaf between two plates.
Sprinkle the chopped coriander and remaining almonds and pumpkin seeds on top and serve immediately.
Disclaimer: Please remember, I’m not a dietitian I follow and tweak recipes, or create my own. Calorie counts (if applicable) are worked out using resources online. Always check with your doctor before going on any weight loss programme.
Michelle lives in London with her husband, son, and cat named Pumpkin. She started The Purple Pumpkin Blog in 2011 and the idea behind the blog is simple - Cook, Create, Celebrate! Michelle shares delicious recipes and creative ideas for all seasons, holidays, parties, & Disney! She thinks up the ideas so you don’t have to!