BY Megan May | Little Bird Organics


Ready in 30 minutes plus soaking time 12–24 hours (optional but recommended) | Serves 4

When it comes to building up your whole food pantry basics, and therefore your ability to free-style it in the kitchen, you can’t go wrong with quinoa. Quinoa is one of those foods that can be used in a multitude of way, from salads right through to porridge. Not to mention, it’s a superfood that’s super good for you.

It’s great to have a bunch of simple base recipes, like this one, bookmarked on your phone or saved on a Pinterest board, that will give you some serious kitchen confidence. It gives you the tools to throw together a healthy meal with just a handful of ingredients. We’re sure this go-to base recipe will quickly become a regular.

Quinoa, broccoli and parsley are everyday superfoods, all very nutrient-dense and brimming with a wide range of beneficial vitamins, minerals and a decent dose of protein. Foods that will help your body thrive.

This green tabbouleh recipe is surprisingly delicious and easy to make. A combination of cooked whole grains and fresh raw greens, that anyone can whip up with ease. No broccoli? No problem. You can switch it out for whatever veggies you have on hand to create this quick nutritious meal.

We like to soak our quinoa before using, as it creates a lighter fluffier result that’s easier to digest. If you forget to soak your quinoa don’t worry, you can still make this recipe, just cook as you would normally, following the packet instructions.

Tzatziki is a beautiful fresh, citrusy, yoghurt based sauce that is often served in Greek and Persian cuisine. It’s traditionally made with strained yoghurt and a mix of garlic, salt, cucumber and herbs. Here we’ve just used cashews in place of yoghurt.

A must make, this Tzatziki is a versatile sauce to have on hand for dressing salads or vegetables for added flavour. And it will keep in the fridge for around 2 weeks.



1 cup Organic Quinoa, White

3 cups filtered water

1 tablespoon Organic RAW Apple Cider Vinegar

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

Pinch of sea salt


1 medium sized head broccoli, roughly chopped

2 large handfuls parsley, finely chopped

⅓ preserved lemon, finely diced, or zest of 1 lemon

1 handful finely chopped mint, optional

Sea salt and black pepper to taste


1 cup Organic Cashews, RAW Whole

¼ cup water (or more as needed)

⅓ cup lemon juice

½ teaspoon sea salt

1 clove of garlic, crushed

2 tablespoons dill, finely chopped

½ cup cucumber, finely diced



Soak the quinoa in a non-reactive (glass or ceramic) bowl with two cups of filtered water and apple cider vinegar. Cover with a tea towel and place on a bench top for 12–24 hours. Strain the quinoa in a fine mesh sieve and rinse thoroughly (to remove the bitter saponins) until the water runs clear.

*Note: If the quinoa has not been soaked first you will need to use more water for cooking. Follow the instructions on the back of the packet.

Add quinoa to a small pot with the remaining cup of water and bring to a boil on a high heat. Reduce heat to a simmer and cook for 10–15 minutes with the lid on, until the water is completely absorbed and the quinoa has a fluffy texture.

Take off the heat and set aside for 5–10 minutes to cool.  Add the olive oil and sea salt.


Place the broccoli in a food processor and pulse into a rough couscous-like texture. Transfer to a large bowl, then add the cooked quinoa, parsley, lemon and mint (if using). Season with sea salt and black pepper.


Place all the ingredients, except the dill and cucumber, in a high power blender and process until smooth and creamy. Now fold through the dill and cucumber.

Leave to rest for half an hour before serving to allow the flavours to develop.

You can keep in the refrigerator in an airtight container for 4-5 days.