Quinoa, Avocado, Broad Beans, Feta, Za’atar and Pistachios
Serves 4
Ingredients
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- 1½ tbsp olive oil
- 1 cup white quinoa
- 2 cups water
- 540 ml (1 can) broad beans, rinsed and drained
- 1 avocado, sliced
- ¼ cup feta
- ¼ cup green pistachios, coarsely chopped
- 1 tbsp za’atar (see note) or more to taste
- Salt and fresh ground pepper
- Italian parsley, to serve
- Lemon juice and olive oil, to serve
Preparation
- Rinse the quinoa in a fine sieve, and drain well.
- Heat the olive oil in a saucepan over medium heat. Add the quinoa, and blend for 1 minute. Add the water; salt to taste. Bring to a boil, cover and cook over low heat for 12 to 15 minutes or until the quinoa is tender and all of the water has been absorbed. Remove from heat, and let sit while covered for 10 minutes. Fluff the quinoa with a fork.
- Spoon the quinoa onto the bottom of two bowls. Garnish with broad beans, sliced avocado and feta. Arrange a few pistachios and Italian parsley leaves on top. Sprinkle with za’atar, and add salt and pepper. Drizzle generously with lemon juice and olive oil.
Chef’s Tip
Za’atar can be found in the exotic spice aisle of many grocery stores and in the spice sections of bulk stores and Middle Eastern grocery stores.
