Very green quinoa
Prep time: 30 minsTotal time: 
Very green quinoa
Prep time: 30 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
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
- juice of 1 lemon
- 3 tbsp olive oil
- 2 tbsp pomegranate molasses
Step by step
-
Rinse the quinoa and simmer, part covered, in 600ml boiling water for 15 minutes until tender; drain and cool.
-
Mix the dressing ingredients.
-
Chop the watercress, kale and spinach. Mix with the quinoa, all the other ingredients and the dressing; season.
TipSumac is a red, lemony-tasting Middle Eastern spice – you will find it alongside the other spices in the supermarket.
Greens are a great way to add fresh colour and crunch to your dishes, and they're vitamin-packed. Try this salad with grilled mackerel or chicken
