Quinoa Rice Pilau with Dill and Roasted Tomatoes

Heat oven to 180c/fan. 160C/gas4.

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.

Heat the remaining olive oil in a large pan. Add the onion, celery, cumin and garlic, and 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 minutes or until the rice is soft.

Add the tomatoes and pine nuts and gently stir through.

Serve with white fish or a green salad.

Per Serving:

Calories    412 kealories

Protein     11 g

Carbohydrate    45 g

Fat     22 g

Saturated fat    3 g

Fibre     2 g

Sugar     7 g

Salt     0.54