Quinoa rice pilau with dill & roasted tomatoes

• cherry tomatoes↗250g g

  halved

• olive oil↗ tbsp
• onion↗1

  thinly sliced

• sticks celery↗3

  sliced

• cumin tsp

  seeds

• garlic cloves↗2

  finely chopped

• basmati rice↗100g g

  (brown or white)

• quinoa↗140g g
• dill g

  chopped

• chicken or vegetable stock↗500ml ml

  (from a cube is fine)

• pine nuts↗50g g

  toasted

• white fish, such as sea bass

  to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some seasoning. Roast for 15 mins, remove and set aside.

2. 2

   Heat the remaining olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, quinoa, dill and stock. Cover with a lid and cook for 12-15 mins or until the rice is soft. Add the tomatoes and pine nuts, and gently stir through. Serve with white fish or a green salad.