zucchini & quinoa salad

Written By Angelica Pupillo

I usually start running out of vegetables (and food inspiration) towards the end of the week so this is a delicious and easy recipe you can make using your leftover bits and pieces!

Use this recipe as a template and sub in the vegetables and green leafies that you have left in your fridge! You could also use cous cous if you don’t have any quinoa!

recipe (serves 2-4)

ingredients

  • ½ cup quinoa (cooked in 1 cup water)

  • 3 zucchinis

  • ½ cup roasted almonds, roughly chopped

  • ¼ cup currants

  • ½ cup parsley, finely chopped

  • ½ cup kalamata olives, pitted and halved

  • 100g feta

  • 2 cups spinach

  • Zest and juice of one lemon

  • ½ tsp granulated garlic

  • 1 tbsp wholegrain mustard

  • Olive oil

  • Salt

method

1. Preheat your oven to 180C with the fan on and line a baking tray.

2. Cup up your zucchini into bite sized pieces and pop them on the tray. Drizzle with olive oil and a sprinkle of salt. Roast for 30-35 minutes or until golden.

3. When the zucchini has 15 minutes to go, you can get everything ready for the salad! Rinse the quinoa and put it in a small saucepan with 1 cup of water over high heat. When the water starts to boil, put the lid on and put the heat to low. Remove from the heat when the water is all absorbed, fluff with a fork and season with salt.

4. In a small bowl mix together ¼ cup olive oil, lemon zest, lemon juice, granulated garlic, wholegrain mustard and a sprinkle of salt. Set aside.

5. In a large bowl, add in your cooked quinoa, roasted zucchini, almonds, currants, parsley, olives, feta, and spinach. Pour the dressing over the top and mix until everything is well coated.

tip

This salad also made for the most amazing lunch the next day!! I just threw it in a container with some chickpeas and I was good to go!!

Angelica Pupillo
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