Whip up these tasty sides of flavoured grains and creamy polenta to make dinner even more special.
PINE NUT & PARSLEY QUINOA
PREP + COOK TIME 20 MINUTES SERVES 4
Place 1 cup quinoa and 2 cups water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until the water is absorbed and quinoa is tender. Stir in 1/3cup toasted pine nuts, 2 teaspoons finely grated lemon rind, 2 tablespoons lemon juice and ½ cup finely chopped fresh flat-leaf parsley; season to taste.
SOFT POLENTA
This story is from the Issue 51 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 51 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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