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Quinoa Tabbouleh with Acai and Chia
INGREDIENTS: 
  • 1 cup quinoa (keen-wa)
  • 1 bunch flat leaf parsley, finely chopped
  • 2 tbsp chopped mint and or coriander
  •  8 cherry tomatoes, quartered
  •  3 spring onions, thinly sliced
  • ¼ cup extra virgin olive oil
  •  2 tbs lemon juice
  • 1 ½ tsp paprika, plus extra to sprinkle
  • 1 tsp ground cumin
  • Pinch of cayenne
  • 100g Greek yoghurt
  • 1 tbs olive oil
  • 1 tsp Bioglan SuperFoods Acai+ Berry powder
  • 1 tablespoon Bioglan SuperFoods Chia Seeds
DIRECTIONS: 
  1. 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.
  2. Drain well and leave to cool. Add herbs, tomato and onion to quinoa and toss to combine.
  3. Combine oil, lemon juice, ½ tsp paprika, cumin, cayenne, Acai+ Berry powder and Chia seeds and then season. Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika.
  4. Toss salad in remaining dressing and serve with whole mint leaves on top for presentation.