• Quinoa Salad:
  • ¾ cup quinoa
  • 2 Spring onions, chopped
  • 8 cherry tomatoes, halved
  • Handful mint leaves, chopped
  • Handful flat leaf parsley leaves, chopped
  • ¼ cup pinenuts, toasted (optional)

  • Tzatziki Dressing:
  • ½ small Lebanese cucumber
  • ½ cup light unsweetened natural Greek yoghurt
  • 2 Tbsp chopped mint leaves
  • ¼ tsp Gregg's Sumac Ground Blend
  1. Quinoa Salad: Rinse quinoa in a sieve with cold water. Place in a saucepan and add 1 ½ cups cold water and ¼ tsp salt. Bring to the boil. Reduce heat and simmer for approx. 10 minutes until the water has been absorbed. Cover and stand for 5 minutes. Fluff quinoa with a fork and transfer to a bowl to cool. Mix in spring onions, cherry tomatoes, mint, parsley and toasted pinenuts if wished.
  2. Tzatziki Dressing: Grate the cucumber and place in a bowl lined with paper towel, to absorb any water from the cucumber. Squeeze out any excess. Mix together yoghurt, mint, Gregg's Sumac Ground Blend and grated cucumber. Spoon dressing over salad.

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* This recipe is classified as Gluten Free. To the best of our knowledge, the ingredients used in this recipe including the Heinz Wattie’s products do not contain any added cereals containing gluten or ingredients derived from cereals containing gluten. It is important to carefully read ingredient labels on food products because foods can sometimes be reformulated and the ingredients, allergens or nutrition information can sometimes change without notice.

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