Gluten-free dinner recipes: Quinoa and tarragon salad
This Greek-inspired salad is quick, fresh and 100 per cent gluten free. Don’t skimp on the tarragon – this massively under-appreciated herb helps to lower blood sugar levels.
350ml boiling vegetable stock
½ small fennel, cut into 5mm diced
1 cucumber, peeled, deseeded, diced
3 tbsp chopped tarragon leaves
2 tbsp chopped flat-leaf parsley leaves
2 tbsp snipped chives
1 tsp dried mint
40ml extra-virgin olive oil
50g Greek-style yoghurt
Juice of ½ lemon
100g feta, crumbled
Salt and freshly ground black pepper
Few edible flowers, to serve (optional)
1 Cook quinoa with stock for 10 mins. Drain, stir with fingers. Put in a bowl.
2 Add fennel, cucumber and herbs. Pour on oil, yoghurt, juice; season.
3 Add feta; mix salad. Season and add flowers if using; chill for 15 mins.
Quinoa and tarragon salad taken from New Feast by Greg and Lucy Malouf (Hardie Grant, £30). Photography Alan Benson