Name: Quinoa fattoush
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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.
Note

Women's Weekly Food