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

4 Servings

Ingredients

1 1/2 Tbsp olive oil 22 mL
1 cup white quinoa 250 mL
2 cups water 500 mL
1  can of broad beans, rinsed and drained 540 mL
1  avocado from Mexico, sliced 1 
1/4 cup feta 60 mL
1/4 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.

Tips

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. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per Serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 414
30 %
Fat / Lipides 19.5 g
Saturated / saturés 3.6 g
+ Trans / trans 0.1 g
Cholesterol / Cholestérol 9 mg
23 %
Sodium / Sodium 544 mg
16 %
Carbohydrates / Glucides 47.3 g
45 %
Fiber / Fibres 11.2 g
Sugars / Sucres 2.2 g
Protein Protéines 15.7 g
3 %
Vitamin A / Vitamine A
10 %
Vitamin C / Vitamine C
11 %
Calcium / Calcium
29 %
Iron / Fer
Recipe provided by Avocados from Mexico.

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