Serves 4
Calories per individial serve: 234.5 calories. 

Gluten free : Dairy Free : Vegan 


1/2 cup raw quinoa
3/4 cup water
400g cherry tomatoes, sliced in quarters
3 medium yellow peaches (400g), seeded and sliced
2 cups watercress, picked
2 tablespoons finely sliced mint
1 tablespoon finely chopped dill
3 tablespoons pinenuts, toasted 



4 tablespoons coconut yoghurt
1 tablespoon tahini
1 tablespoon water 



Add quinoa and water to a small saucepan, cover and place over medium heat to bring to boil, reduce heat and cook until water is absorbed and quinoa is tender. Fluff with a fork and set aside to cool. Once quinoa is cooked toss with cherry tomatoes, peaches, watercress, mint, dill and pinenuts, season with sea salt and black pepper. Whisk together coconut yoghurt, tahini and water in a bowl. Arrange salad onto serving platter with dressing on the side. Serve with your choice of protein – chickpeas, lentils, kidney beans or seared tofu.