Taste this gorgeous recipe for yourself! Matt Stone will be demonstrating this dish at LifeStyle FOOD Chef’s Table at the Good Food and Wine Show in Brisbane from the 8 - 10 November.


  • 1 cup quiona

  • 10 radishes

  • 4 avocado

  • 1 cup flat leaf parsley leaves

  • 1 cup mint leaves

  • 1/2 cup white vinegar

  • 1/4 cup water

  • 1/4 cup sugar

  • 2 bay leaves

  • 2 lemons


  • 1.

    In a small pan place the sugar, water, vinegar, and bay leaves. Bring to the boil and reduce slightly. Peel the lemon rind with a vegetable peeler then finely slice. Add to the warm pickle mix and leave to cool.

  • 2.

    Sprinkle quiona into a medium sized pot of boiling water. Cook for 7-10 mins until just tender, drain well.

  • 3.

    Wash and randomly chop the radish.

  • 4.

    Peel and dice the avocado.

  • 5.

    Mix all ingredients baring the herbs well whist mixing.

  • 6.

    Stain the pickled lemons and add.

  • 7.

    Season and dress with a good olive oil.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 199kj
  • Fat Total 14g
  • Saturated Fat 2g
  • Protein 2g
  • Carbohydrate 17g
  • Sugar 7g
  • Sodium 17mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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