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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
Ingredients
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 nanatural Greek yoghurt
2 Tbsp chopped mint leaves
¼ tsp Gregg's Sumac Ground Blend

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 nanatural Greek yoghurt
2 Tbsp chopped mint leaves
¼ tsp Gregg's Sumac Ground Blend
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