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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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.
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.
Replace Quinoa with orzo pasta if wished - cooking as per packet instructions