This vegetarian quinoa dish is both delicious and nutritious. Any leftovers can be easily turned into a side salad with a basic dressing.
- 1 cup thick, natural yogurt
- 1 garlic clove, finely grated
- salt to taste
Heat a pan on a high-medium. Pour in oil, scallions, celery, mushrooms and spices. Cook for a few minutes.
Add carrot, then quinoa; mix well. Add Lima beans and 1 cup of water.
Bring to a boil, mix, cover and lower heat. Let simmer for 15 minutes.
Mix yoghurt, garlic and salt. Serve with the quinoa pilaf.