for 4 person

3 dl	water
100 g	quinoa
½ tsp	salt
90 g	plain yoghurt
60 g	cream cheese, plain
⅓	cucumber, peeled, coarsely grated
1	garlic clove, pressed
½ tbsp	lemon juice
1 tbsp	olive oil
¼ tsp	salt
a little	pepper
1	beef tomato, diced
1 tbsp	olive oil
2 pinch	salt
2 tsp	parsley, finely chopped

How it's done

Bring the water and quinoa to the boil, add the salt and simmer over a low heat for approx. 15 mins., uncovered, until all the liquid has been absorbed, allow to cool.

To make the tzatziki, mix the yoghurt with all the other ingredients up to and including the oil, season. Mix the tomato with the oil, season with salt.

Layer the quinoa, tzatziki and tomatoes in the jars, sprinkle with parsley. Cover the quinoa & tzatziki jars and chill for approx. 30 mins., removing from the fridge approx. 15 mins. prior to serving.

Show complete recipe