Thursday, 21 June 2018

Edition 31 – August September October


Ancient Grain Salad

Try this delicious and easy ancient grain salad recipe at home. Great with some Greek yoghurt, cumin and honey!



  • 1 cup quinoa
  • 2 cups water
  • 1 small red onion, or two salad onions, finely chopped
  • 1 can of lentils, drained
  • ⅓ cup currants
  • ⅓ cup dried cranberries
  • ¾ cup mixed sunflower seeds, pumpkin seeds (pepitas) and pine nuts
  • ¾ cup roughly chopped roasted macadamia nuts
  • 3 tablespoons baby capers
  • Seeds from 1 pomegranate
  • ½ cup roughly chopped coriander leaves
  • ½ cup parsley leaves
  • 2 tablespoons best quality extra virgin olive oil
  • Juice from 1 lemon (2-3 tablespoon juice)
  • Salt and pepper to taste


  1. Rinse quinoa using a sieve under the tap.
  2. Bring 2 cups water and quinoa to the boil and then simmer for 10-15 minutes until water is fully absorbed. Turn off heat and leave to cool.
  3. Mix all other ingredients in a large bowl and then add salt and pepper to taste.
  4. You can serve this with some Greek yoghurt mixed with a little cumin and honey if you wish but it's great by itself, too.

About The Foothills

The Foothills magazine is truly appreciated by the local community. It covers business, community and tourisms news, events, local success stories and more. The site features electronic newsletters, feature stories, recipes, photographs and news, all from the Upper Ferntree Gully, Upwey and Tecoma communities.

From the Editor

Welcome to the first of the digital editions of The Foothills community news. Thanks to our wonderful team of volunteers that has put this edition together. Many are long term volunteers who you will have followed over several years and others are new writers inspired by the opportunities of the new digital edition.

We are keen to grow the Foothills with your contributions. If you have a club, a school or an interest that you’d like to tell us about each quarter then please contact me so we can arrange for your own column. We also welcome photos and quick news stories that we can use to update the Foothills between editions. Send those contributions and messages to

Thanks and happy reading.


The Foothills Editor