Ingredients
- 1 cup white organic quinoa
- 1 continental cucumber, deseeded and diced
- ½ bunch flat-leaf parsley, finely chopped
- ½ bunch mint, finely chopped
- 1 cup (100 grams) Sicilian green olives, pitted and roughly chopped
- ½ cup (65 grams) baby capers in brine, drained
- 4 spring onions, thinly sliced
- 150 gm (1 cup) pistachios, toasted, roughly chopped
- Sea salt and freshly ground black pepper
- 1 clove garlic, minced
- Juice of 1 lemon
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
Dressing
Method
In a medium saucepan cook the quinoa in salted boiling water for 10-12 minutes or until cooked; if you have an induction cooktop, set to L2 (90°C). Once cooked, drain the quinoa in a fine sieve and push to squeeze out all excess water.
For the dressing - mix together the garlic, lemon juice and the oil, season with salt and pepper. Transfer the quinoa to a large bowl; add the dressing along with all the remaining salad ingredients, mix well, season with sea salt and freshly ground black pepper.
