4 servings

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.


1 ½ Tbspolive oil22 mL
1 cupwhite quinoa250 mL
2 cupswater500 mL
1can of broad beans, rinse and drained540 mL
1avocado from Mexico, sliced1
¼ cupfeta60 mL
¼ cupgreen pistachios, coarsely chopped60 mL
1 Tbspza’atar, or more to taste15 mL
 Salt and fresh ground pepper 
 Italian parsley, to serve 
 lemon juice and olive oil, to serve 


Step 1

Rinse the quinoa in a fine sieve, and drain well.

Step 2

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.

Step 3

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.

Nutritional & Notes

Per serving

Calories 414
Protein15.7 g
Total fat19.5 g
Saturated Fat3.6 g
Cholesterol9 mg
Carbohydrates47.3 g
Fibre11.2 g
Sugars2.2 g
Sodium544 mg

Original source:  Quinoa, Avocado, Broad beans, Feta, Za’atar and Pistachios (cookspiration.com), 2014.