Qukes® baby cucumbers, Quinoa and Pomegranate Salad

Prep Time
Cook Time


  • 1 x 250g Qukes® baby cucumbers
  • 1 x 200g Punnet Sweet Solanato® Tomatoes
  • 1 Pomegranates
  • 1 cup white quinoa, rinsed
  • ½ cup fresh mint leaves, roughly chopped
  • 60g baby spinach leaves
  • ½ cup pistachios, toasted
  • 100g soft feta, crumbled

Tahini Dressing

  • ⅓ cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 tbs tahini
  • 1 small garlic clove, crushed


  1. Combine quinoa and 2 cups water in a medium saucepan. Bring to boil over a high heat. Simmer, covered for about 10-15 minutes, or until water is absorbed. Transfer to a large bowl. Cool. Stir with a fork to separate the grains.
  2. To make dressing, combine all ingredients in a jug with salt and pepper. Mix well.
  3. Cut Qukes® in half lengthways. Remove the seeds from the pomegranate (see tip below). Add the Qukes®, pomegranate seeds, tomatoes, mint, spinach, pistachios and feta to the quinoa. Toss gently to combine.
  4. Transfer to a serving platter, spoon over the dressing, season. Serve.

Tip- To remove seeds from pomegranate; roll the pomegranate on the bench to loosen the seeds. Score around the middle and tear open into two halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice.  Remove and discard any white pith.