Ingredients

  • 150 g quinoa
  • 75 g watercress
  • 100 g curly leaf kale
  • 100 g young-leaf spinach
  • 100 g shelled pistachios, toasted and chopped
  • 1 red onion, finely chopped
  • 3 tbsp chopped mint
  • 3 tbsp chopped flat-leaf parsley
  • 0.5 cucumber, chopped
  • 1 avocado, chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger

For the dressing:

  • 2 tsp sumac
  • Juice of 1 lemon
  • 3 tbsp olive oil
  • 2 tbsp pomegranate molasses

Method

  1. 1

    Rinse the quinoa and simmer, part covered, in 600ml boiling water for 15 minutes until tender; drain and cool.

  2. 2

    Mix the dressing ingredients.

  3. 3

    Chop the watercress, kale and spinach. Mix with the quinoa, all the other ingredients and the dressing; season.

     

    Kitchen secret: sumac is a red, lemony-tasting Middle Eastern spice – you will find it alongside the other spices in the supermarket.

Nutritional Details

Each serving provides
  • Energy 984kj 235kcal 12%
  • Fat 14.9g 21%
  • Saturates 2.5g 13%
  • Sugars 5.8g 6%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 737kj/176kcal

Each serving provides

16.0g carbohydrate 3.4g fibre 7.4g protein

 
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