• Starters

Quinoa and Pistachio Tabouleh

Preparation Time20 minutes
Cook Time25 minutes


  • 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


  • 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.


Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au