- olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 150g (1 cup) quinoa, rinsed, drained
- 500ml (2 cups) water
- 300g broccoli
- 2 large corncobs
- 2 tablespoons chopped fresh coriander
- Low-fat natural yoghurt
- Fresh coriander leaves
Heat oil in a large pan over medium heat. Sauté the onion, stirring, for about 5 minutes or until soft.
Now add garlic, ginger and spices. Cook, stirring, for 1 minute. Stir in quinoa. Add water and stir. Bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes. Uncover and place broccoli on top. Cover and simmer for 3-4 minutes.
Meanwhile, preheat a chargrill on high. Cook for 15-20 minutes or until lightly charred. Let it cool down. Remove the kernels from the corncob.
Add corn and chopped coriander to mixture. Top with yoghurt and coriander leaves. Season with salt and pepper.