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A favourite of ours! Quinoa Tabouli

Quinoa Tabouli with Yoghurt Dressing


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


In a bowl toss all ingredients together.


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


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


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

Stephanie Gaskell is an Accredited Practising Dietitian, an Accredited Sports Dietitian, and a competitive Ultra Trail Marathon Runner. She is available for Phone and Skype Consultations, and has published the FODMAP™ & Gluten Status Sports Supplement Guide.

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