1 cup quinoa
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
½ tsp paprika, plus extra to sprinkle
1 tsp ground cumin
Pinch of cayenne
100g Greek yoghurt
1 tbs olive oil
1 tsp Bioglan Acai + Berry powder
1 tbsp Chia Seeds
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, 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.
Toss salad in remaining dressing and serve with whole mint leaves on top for presentation.