Asparagus & Cashew Quinoa Pilaf
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Total: 30 mins
Based on an Armenian pilaf that mixes toasted pasta with rice, but we’ve bumped up the protein by using quinoa instead of rice, and topped things off with griddled English asparagus, toasted cashews, and mint and lemon for freshness.
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497 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 2 garlic cloves
  • 150g quinoa
  • 75g gnocchetti pasta
  • 1 tsp cumin seeds
  • 200g asparagus
  • 35g cashews
  • A handful of mint, leaves only
  • 1 lemon
  • 4 tbsp 0% fat Greek style yogurt
From your kitchen
  • 1 tsp olive oil
  • 4 tbsp cold water
  • Sea salt
  • Freshly ground pepper
  • 450ml boiling water
You'll need
  • Medium pan with lid
  • Measuring jug
Step by step this way
  • 1.

    Peel and finely chop the red onion. Peel and grate or crush the garlic. Tip the quinoa into a sieve and give it a rinse for 1-2 mins. Fill and boil your kettle.

  • 2.

    Warm a medium pan on a medium heat for 1 min. Add 1 tsp olive oil and the gnocchetti. Gently fry for 2-3 mins, stirring occasionally, till the pasta is browned all over.

  • 3.

    Add the onion to the pan with 4 tbsp water. Season with a pinch of salt and pepper. Cook, stirring a few times, for 5 mins till the onion is starting to soften and has picked up a little colour.

  • 4.

    Stir in the garlic with 1 tsp cumin seeds. Cook and stir for 1 min, then add the quinoa. Cook and stir for another 1 min.

  • 5.

    Pour in 450ml boiling water. Cover, turn up the heat and bring to the boil. Once boiling, turn the heat down and simmer for 12-15 mins, stirring occasionally, till all the water has been absorbed.

  • 6.

    While the pilaf simmers, snap the woody ends off the asparagus (the spears will bend and snap at the right spot). Halve the tender spears. Roughly chop the cashews. Finely chop the mint leaves. Finely grate the zest from the lemon.

  • 7.

    Warm a dry frying pan on a medium heat. Add the asparagus and dry fry for 5 mins, stirring occasionally, till lightly browned. Lift out of the pan. Add the cashews and fry for 1-2 mins, till toasted. Take the pan off the heat and set aside.

  • 8.

    When the quinoa pilaf is tender and all the water has been absorbed, take it off the heat. Add a squeeze of lemon juice and most of the chopped mint. Fluff with a fork, taste and add a pinch more salt or pepper if you think it needs it.

  • 9.

    Divide the pilaf between 2 warm bowls. Top with the asparagus, cashews and dollops of yogurt. Garnish with the lemon zest and the remaining mint, and serve straight away.

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