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
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.
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