Name: 24 Hour Yoghurt
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 2
Ingredients: 8 cups coconut milk or dairy milk; 2 tbs honey; Yoghurt starter culture

Meal Type: Lunch, Salads, Sides
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low Fermentation, Low FODMAP, Phase 1 Semi Restricted, Phase 2 Reintroduce, The SIBO Diet: Balance, The SIBO Diet: Calm, The SIBO Diet: Expand, Vegan, Vegetarian
Cooking Time: 15 minutes

Prep: 5 mins

Cook: 15 mins

Yields: 4 servings

Fresh, zesty, and packed with crunch, this Quinoa Tabbouleh Salad is a vibrant, gluten free alternative to traditional tabbouleh, swapping bulgur for fluffy quinoa while keeping all the classic flavours. Juicy tomatoes, crisp cucumber, and sweet yellow capsicum (bell peppers) are tossed through with fresh mint, flat leaf parsley, and spring onion (scallion) tops for that signature herby bite.

Finished with a simple olive oil and lemon dressing, it is light yet satisfying, and perfect for meal prep, BBQs, or an easy lunch. Serve it chilled or at room temperature alongside grilled chicken, fish, or your favourite SIBO friendly protein for a fresh, feel good meal. We like to pair it with our Crispy Chicken Strips with Lime Aioli or Cevapcici. Or for a super simple protein boost, add your favourite tinned tuna or sardines.

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Imperial

Metric

Ingredients

Salad

⅔ cup quinoa
1 ⅓ cups water or vegetable stock
Pinch of salt
1 large cucumber, diced
1 ⅔ cups cherry or plum tomatoes, halved
1 yellow bell pepper, diced
3 scallions, green part only, finely sliced
½ cup loosely packed fresh mint leaves, chopped
½ cup loosely packed flat leaf parsley leaves, chopped

Dressing

3 tbs olive oil
2 tbs lemon juice
Salt and pepper, to taste

Method

Place the quinoa and water or vegetable stock in a small saucepan. Bring to a boil then reduce the heat to low, cover, and cook until all the water has absorbed, about 8-10 minutes. Remove from the heat and rest, covered for 5 minutes. Then fluff with a fork and allow to cool down until warm (or cold if you prefer a completely cold salad).
In a large bowl, place the quinoa, cucumber, tomatoes, yellow pepper, scallions, mint and parsley.
Combine the dressing ingredients in a small bowl and whisk until combined. Drizzle over the salad and mix well. Divide the mixture between four bowls and serve immediately.

Note

This salad is great for lunch during the week. Keep the quinoa and dressing separate to the remaining salad ingredients and portioned into containers. When ready to serve, mix the quinoa, salad and dressing together.
To make this suitable for the Low FODMAP diet, use 180g tomatoes for 4 servings.

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