Cannellini bean, ruby chard and quinoa pilaf

“These days quinoa needs little introduction. It is such a healthy seed that acts like a grain that it now pops up everywhere and is one that vegetarians should definitely include in their diet as it is high in good quality protein. This pilaf is a particularly lovely way to cook and eat quinoa, the flavours add to simple grain and the greens and beans add texture and flavour. Also known as silverbeet, ruby chard is a leaf from the same family as beetroot and if you try the stalks they have a similar flavour. If you don’t have any around, you can use any other leaf in season from spinach to savoy cabbage. The cannellini beans add a lovely creaminess to the pilaf as well as another flavour but again, feel free to substitute with any other bean. I eat this pilaf as it needs little else, but you can also eat it with a chutney or a raita.” Anjum Anand, Anjum's Australian Spice Stories