Copyright Penelope Beveridge
Combining these ingredients together feels more like art than cooking, but then again cooking is an art in itself. Gluten intolerants will also enjoy this pretty salad that is delicious served with grilled lamb, chicken or haloumi and vegetable kebabs.
Place the quinoa in a pan with the water and bring to the boil. Reduce the heat to simmer and cover with a lid. Cook for 15 minutes.
Remove from the heat and set aside to cool.
Toss through the cucumber, mint, lemon juice, pistachios, rose petals and parsley and season with salt and pepper.
For information on where to source Persian ingredients visit www.pariya.com
Makes 4 servings
|Prep Time:||10 mins|
|Cooking Time:||25 mins|
|Ready in:||35 mins|
|Dinner, Lunch, Salad, Side Dish|
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