Ingredients

  • 150g quinoa
  • 75g watercress
  • 100g curly leaf kale
  • 100g young-leaf spinach
  • 100g shelled pistachios, toasted and chopped
  • 1 red onion, finely chopped
  • 3 tbsp chopped mint
  • 3 tbsp chopped flat-leaf parsley
  • ½ cucumber, chopped
  • 1 avocado, chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger

For the dressing:

  • 2 tsp sumac
  • 1 lemon, juiced
  • 3 tbsp olive oil
  • 2 tbsp pomegranate molasses

Method

  1. 1

    Rinse the quinoa. Simmer, part covered, in 600ml boiling water for 15 minutes until tender. Drain and cool.

  2. 2

    Mix together the sumac, lemon juice, olive oil and pomegranate molasses. Chop the watercress, kale and spinach. Mix with the quinoa, pistachios, red onion, mint, parsley, cucumber, avocado, cinnamon and ginger, then season to serve.

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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