Quinoa, Avocado, Broad beans, Feta, Za’atar and Pistachios

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.

Ingredients

1 ½ Tbsp	olive oil	22 mL
1 cup	white quinoa	250 mL
2 cups	water	500 mL
1	can of broad beans, rinse and drained	540 mL
1	avocado from Mexico, sliced	1
¼ cup	feta	60 mL
¼ cup	green pistachios, coarsely chopped	60 mL
1 Tbsp	za’atar, or more to taste	15 mL
	Salt and fresh ground pepper
	Italian parsley, to serve
	lemon juice and olive oil, to serve

Instructions

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
Protein	15.7 g
Total fat	19.5 g
Saturated Fat	3.6 g
Cholesterol	9 mg
Carbohydrates	47.3 g
Fibre	11.2 g
Sugars	2.2 g
Sodium	544 mg