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.
Calories 412 kealories
Protein 11 g
Carbohydrate 45 g
Fat 22 g
Saturated fat 3 g
Fibre 2 g
Sugar 7 g
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From where Quinoa is available in Lahore ?
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