Clementine, cucumber & avocado ceviche with pink quinoa

A beautiful recipe from Kimberly Parsons, author of The Yoga Kitchen

Go to the profile of Eminé Ali Rushton
May 31, 2016

Serves four

For the pink quinoa:

100g (31⁄2oz/1⁄2 cup) white quinoa

200ml (7fl oz/scant 1 cup) filtered water

Pinch of sea salt flakes

60ml (2fl oz/1⁄4 cup) beetroot Juice

For the ceviche:

One cucumber, peeled and cut into 1cm (1⁄2in) dice

Two green guindilla/florina peppers, seeded and cut into 1cm(1⁄2in) dice

Three clementines, peeled and segmented

Finely grated zest and juice of two limes

Two tablespoons finely chopped coriander

Two tablespoons finely chopped mint leaves

Sea salt and freshly cracked black pepper

Flesh of two avocados, mashed

Toasted coconut chips, to serve


Combine the quinoa, filtered water and a pinch of sea salt in a medium saucepan. Bring to the boil over a medium heat. Once simmering, reduce the heat and allow the quinoa to cook for about 15 minutes uncovered.

Watch to check the water level and stir occasionally. Once all the water has been absorbed the quinoa should be cooked. Place a clean tea towel over the top of the saucepan and replace the lid trying to create a tight seal. This will make the quinoa light and fluffy. Leave to cool for at least 10 minutes.

Remove the lid and tea towel from the saucepan and, using a fork, fluff up the quinoa. Pour the beetroot juice into the quinoa and, using the same fork, stir to coat the quinoa in the juice. Once the desired pink colour has been reached, set aside.

Place the cucumber and green pepper pieces into a medium mixing bowl. Slice each individual piece of clementine in half lengthways and add to the bowl. Add the rest of the ingredients and season to taste.

To serve, place a food ring on each of your plates and, using a spoon, firmly pack the ceviche mix into the mould. Once the mould is filled, remove the ring, then sprinkle some of the pink quinoa and coconut chips across each plate.

Kimberly Parsons, is the founder of Retreat, an integral part of London’s yoga and wellness revolution and is making it her mission to change the way we see health food.

Her recipe book, titled The Yoga Kitchen (Quadrille, £20) follows yogic philosophy and combines food and holistic health as a way to connect our energy, mind and body through the food we eat.

Go to the profile of Eminé Ali Rushton

Eminé Ali Rushton

Health + Wellness Director, Psychologies

Health + Wellness Director and Author, Eminé Ali Rushton is interested in only one type of health – holistic. Holistic health is about completeness. It is a full circle that joins the dots of ‘you’ – a way of living that reintroduces your mind to your body to your spirit. To help you live happier, healthier and more balanced lives, we have created #360me – a completely holistic approach to wellness – and are working with some of the world's leading authorities in nutrition, psychology, fitness, ethical living, yoga, and wellness, to provide you with inspiration and support, every month for the next year.

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