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12 September 2014,16:23 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Rinse the quinoa in several changes of water until the water becomes clear. Put in a saucepan with the water and salt.
  • Bring to the boil, cover and simmer gently for about 20 minutes until the water is absorbed.
  • Spread out the quinoa on a clean cloth and fluff with a fork to separate the grains. Leave to dry for 30 minutes.
  • Peel away a broad band of skin from either side of the cucumber. Cut into 3 mm / 1/8 inch slices.
  • Taking a small pile of slices at a time, cut into matchstick strips so that each strip has a small piece of peel at either end.
  • Cut the strips in half crosswise. Put in a sieve, sprinkle with the remaining salt and leave to drain for 30 minutes.
  • Pour boiling water over the pistachio nuts, leave for 5 minutes then drain and remove the skins.
  • Put the quinoa in a bowl with the cucumber, pistachio nuts and grapes.
  • Whisk the dressing ingredients and add to the bowl, tossing gently. Leave at room temperature for at least 1 hour to allow the flavours to develop.
  • Arrange the leaves on a shallow serving dish and pile the quinoa salad on top. 


  • 300 grams quinoa
  • 3 teaspoon salt
  • 1 cucumber
  • 100 grams shelled pistachio nuts
  • 200 grams seedless black grapes, halved
  • Radicchio and Little Gem lettuce, to serve


  • 3 tablespoon raspberry vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 tablespoon sesame oil
  • 2 tablespoon pistachio oil

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