Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Zucchini and quinoa salad. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Zucchini and quinoa salad Recipe. Zucchini Chickpea Quinoa Salad mixes zucchini, chickpeas, quinoa, fresh parsley and green onions, all tossed in a spiced olive oil dressing. This quinoa salad recipe has the rich, warm flavors of cumin, turmeric and paprika and makes a healthy, filling lunch.
You can have Zucchini and quinoa salad using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Zucchini and quinoa salad
- You need of Zucchini / Courgette (1).
- It’s of Tomato (1).
- Prepare of Avocado (1).
- Take of Lemon (1).
- Prepare of Onion (1/2) or Green onion.
- Prepare of Quinoa (optional, 1 cup).
Grilled zucchini salad with quinoa and feta is a great way to use up that zucchini glut.Grilling the zucchini adds a lovely smoky element to this zucchini salad.Quinoa Salad is a very healthy diet recipe and when served with Zucchini Hummus it tastes the best.This salad is served with Zucchini hummus, which enhances the taste and flavours.
Zucchini and quinoa salad step by step
- For details see the video: https://youtu.be/pIbJy20e4Oc.
- Cook the quinoa and cut the ingredients.
- Mix & season the ingredients… It is your chance to get creative! (This salad is also perfect to take-away).
Spiralized zucchini is the base of this crunchy raw vegetable salad that features a creamy, flavorful Thai peanut dressing for a healthy lunch or dinner.Quinoa adds a protein boost to the salad and a little bit of a bite.I used red quinoa but you could use tri-color or regular but I think the red color adds.
So, take a look at this recipe by Chef Anirudh Nautiyal and do try it at home.Top with the avocado and remaining chives.VARIATIONS: If you want to make this salad a little more substantial, you could add cooked white beans or chickpeas (if.Place quinoa and water in a small saucepan and season with a pinch of salt.Bring to a boil, reduce heat, and cover.
