Quinoa salad with courgettes and preserved lemons


  • 150 g quinoa
  • 100 g pistachio nuts, shelled
  • 2 large courgettes, cut ito 1cm slices
  • 3 tbsp olive oil, plus extra for the courgettes
  • 1 small bunch of fresh mint, stalks discarded and leaves finely chopped
  • 6-8 preserved lemons, deseeded and finely chopped
  • ½ lemons, juiced
  • + 1 more ingredients
    • 2 tsp nigella seeds

1. Boil the quinoa according to the packet instructions, then drain using a sieve and rinse thoroughly with cold water until the grains are cold. Allow the excess moisture to drain away and then put the quinoa into a large mixing bowl. 2. In a large frying pan over a medium heat, toast the pist...

View full recipe at SpringPad


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