Gluten Free Recipes

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.

Prep Time:
Cook Time:

How to Cook

  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.
  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.

* Replace Quinoa with orzo pasta if wished – cooking as per packet instructions
* Serve with the Halloumi and Vegetable Kebabs.


  • Quinoa Salad:
  • 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)

  • Tzatziki Dressing:
  • ½ small Lebanese cucumber
  • ½ cup light unsweetened natural Greek yoghurt
  • 2 Tbsp chopped mint leaves
  • ¼ tsp Gregg’s Sumac Ground Blend

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