Quinoa Tabouli with Yoghurt Dressing

Gluten, lactose and dairy free. Excellent source of fibre. Vegetarian/Vegan

Ingredients

Serves 4

2 cup cooked quinoa

1/2 bunch flat leaf parsley

4 kale leaves, finely chopped

3 Tbsp finely chopped mint

3 Tbsp finely chopped coriander

8 cherry tomatoes, quartered

6 spring onion tops, green part, finely chopped

1/4 cup olive oil

Juice of one lemon

1/2 tsp paprika

1/2 tsp dried cumin

Salt and pepper to taste

1 Tbsp chopped walnuts

1 Tbsp chia seeds

2 Tbsp lightly toasted pine nuts

1 cup drained canned chickpeas

Methods

In a bowl toss all ingredients together.

Hints

To boost the protein content add in shredded BBQ chicken (if needing gluten free diet, it will have to be homemade chicken or gluten free roasted chicken), firm tofu, tempeh, tuna, salmon or boiled egg. We recommend serving the quinoa tabouli with our yoghurt sauce.

Yoghurt Dressing

Gluten free. Can be made lactose and dairy free and vegetarian/vegan,

Ingredients

Serves 18

1/2 cup grated cucumber

2/3 cup plain Greek yogurt, low fat or dairy free e.g. coconut yoghurt

1 Tbsp lemon juice

1/4 cup parsley, finely chopped

1/4 cup coriander, finely chopped

1 1/2 Tbsp olive oil

1 Tbsp sumac

1/2 tsp salt

Methods

To make the sauce, combine all the ingredients, mix well and refrigerate.