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Recipe

Quinoa fattoush

Delicious fattoush flavours of tomato, feta, cucumber, feta and sumac go that little bit further with the addition of nutritious quinoa

Feb 28, 2012 1:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Quinoa fattoush
  • 2 pita bread rounds, wholemeal
  • 3/4 cup UNCLE BEN’s® Brown Rice & Quinoa
  • 1 cup water
  • 1 red onion, thinly sliced
  • 2 tablespoon red-wine vinegar
  • 1 lemon, zest
  • 1/4 cup lemon, juice
  • 2 tablespoon olive oil
  • 1 teaspoon sumac, plus extra to sprinkle
  • 3 tomatoes, cut into wedges
  • 2 lebanese cucumber, seeded, thickly sliced
  • 1/2 cup mint leaves
  • 1/4 cup pistachios, toasted, chopped
  • 100 gram labne or feta cheese
  • 4 eggs, soft-boiled, peeled, halved

Method

Quinoa fattoush
  • 1
    Preheat oven to hot, 200°C. Line an oven tray with baking paper.
  • 2
    Place pita bread on tray. Bake 8-10 minutes, until golden and crisp.
  • 3
    Meanwhile, in a small saucepan, cook quinoa and rice according to packet instructions. Cool 10 minutes.
  • 4
    In a small bowl, combine onion and vinegar. Set aside 15 minutes. Drain, discarding vinegar.
  • 5
    Combine zest, juice, oil and sumac in a screw-top jar. Season to taste. Shake well.
  • 6
    In a large bowl, combine quinoa, onion, tomato, cucumber, mint, pistachios and half dressing.Toss well.
  • 7
    Break pita bread into small pieces and toss through salad. Top with labne and eggs. Drizzle with remaining dressing. Sprinkle with extra sumac.

Notes

Labne is a soft cream cheese made from strained yoghurt. To make it, spoon yoghurt into a fine sieve (add a little salt if liked), place over a bowl, cover and place in fridge overnight to drain. Form into balls. Use quail eggs if they're available.

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