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Quinoa with cucumber, pomegranate, parsley and hummus

Quinoa with cucumber, pomegranate, parsley and hummus

Serves 4

  • Prep time: 40 min
  • Difficulty: easy
  • Cannot be frozen

185 g | 6 1/2 oz | 1 cup quinoa, rinsed

450 ml | 16 fl oz | 2 cups water

kosher salt

freshly ground black pepper

1 small cucumber, halved, seeded and diced

75 g | 2 1/2 oz | 1/2 cup pomegranate seeds

1 - 2 tbsp mint leaves

1 handful flat-leaf parsley, roughly chopped

2 - 3 tbsp prepared hummus


1 Place quinoa in a heavy-based sauce pan and stir over a medium heat, until dried out and slightly nutty in aroma.

2 Stir in water and 1/2 tsp salt. Bring to the boil, cover with a lid, and cook over a low heat until water has been absorbed and grains are tender, about 20 minutes.

3 Remove from heat when ready and let cool, still covered, for at least 10 minutes.

4 Once cooled, fluff with a fork to separate grains and season to taste with salt and pepper. Divide between serving bowls.

5 Top with diced cucumber, pomegranate seeds, mint leaves and chopped parsley. Serve with hummus on the side.