quinoa tabouleh

Quinoa is a great gluten-free substitute for burghul or cracked wheat that is traditionally used in tabouleh. This salad goes great with barbequed lamb or chicken.

What you need

1 cup (200g) quinoa

1 bunch flat-leaf parsley, leaves picked, finely chopped

2 tbs finely chopped mint or coriander

10 cherry tomatoes, quartered

3 spring onions, thinly sliced

1/4 cup (60ml) extra virgin olive oil

2 tbs lemon juice

1 1/2 tsp paprika, plus extra to sprinkle

1 tsp ground cumin

Pinch of cayenne

1 tsp caster sugar

100g low-fat thick Greek yoghurt

1 tbs olive oil

4 x 180g chicken breast fillets

What to do

Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.

Add herbs, tomato and onion to quinoa and toss to combine. Combine oil, lemon juice, 1/2 tsp paprika, cumin, cayenne and sugar, then season.

Dressing

Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika. Toss salad in remaining dressing.

Serve the salad with warm BBQ lamb or chicken thighs and yoghurt dressing