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Quinoa Salad with Tzatziki Dressing
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Quinoa Salad with Tzatziki Dressing

A fresh quinoa salad dressed with a delicious tzatziki dressing that has a hint of sumac for a lemony citrus note.

Makes 4-5
Prep Time 15 minutes
Cook Time 15 minutes
Easy

Ingredients

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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 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.
Step 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.

Tips

Replace Quinoa with orzo pasta if wished - cooking as per packet instructions
Serve with the Halloumi and Vegetable Kebabs.
What do I need?
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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)
½ small Lebanese cucumber
½ cup light unsweetened natural Greek yoghurt
2 Tbsp chopped mint leaves
¼ tsp Gregg's Sumac Ground Blend
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