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Beetroot Quinoa with Pickled Cucumbers and Tuna

Try this delicious quinoa recipe!


  • Pickled cucumbers

  • 2 Lebanese cucumbers, cut into batons and deseeded

  • 1 tbs. salt

  • 1 tbs. white wine vinegar

  • 1 tbs. caster sugar

  • Dressing

  • 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


  • 1.

    Combine the cucumbers and salt in a bowl and stand for 1 hour. Wash and pat dry. Now add the vinegar

  • 2.

    And sugar and mix well. Refrigerate until ready to use.

  • 3.

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

  • 4.

    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.

  • 5.

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

  • 6.

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

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