Beetroot Quinoa with Pickled Cucumbers and Tuna

Cook time 30 minutes
Servings 4


Pickled cucumbers
2 Lebanese cucumbers, cut into batons and deseeded  
1 tbs. salt
1 tbs. white wine vinegar
1 tbs. caster sugar

1 tsp. Dijon mustard
1 tbs. lemon juice
3 tbs. extra virgin olive oil
Salt and pepper

1 cup of Quinoa
2 medium beetroot, steamed, peeled then cubed
125g tuna slice in oil, drained
1 cup pistachios
100g Greek fetta, crumbled
1 cup of rocket

Beetroot Quinoa with Pickled Cucumbers and Tuna


Combine the cucumbers and salt in a bowl and stand for 1 hour. Wash and pat dry. Now add the vinegar and sugar and mix well. Refrigerate until ready to use.

For the dressing, whisk the mustard, lemon juice, olive oil, salt and pepper together.  

Rinse the quinoa and then place in small saucepan covered with 2 cups of water. Bring to the boil then reduce the heat and cook for 15 minutes or until all the water is absorbed.

Place the cooked quinoa, beetroot, pistachio nuts and crumbled fetta in a large bowl and combine well with the dressing.

Strain the cucumbers and mix with the tuna and rocket. Arrange on top of the quinoa salad.