Zucchini, Quinoa and Balsamic Salad

Level

Easy

Time

20 Min

SErves

2

Calories

444

Fat

19g

Protein

17g

Carbs

57g

Ingredients

What You Need:

  • 1 cup (180g) dried quinoa
  • 2 cups (480ml) water
  • pinch salt and pepper
  • 1 ½ cups (185g) zucchini, chopped
  • 1 medium tomato, chopped
  • ¼ cup (25g) raw almonds, chopped
  • ¼ cup (40g) red onion, chopped
  • 1 small can chickpeas
  • 3 tsp. fresh basil, chopped

Dressing:

  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 1 garlic clove
  • 1 tsp. honey

 

 

Instructions

Step 1

Rinse the quinoa under cold running water for 2 minutes then place it into a small saucepan. Add in the water and season with salt and pepper. Bring to a boil then reduce the heat to a simmer and put on a lid on the pan. Let it simmer for 10 minutes.

Step 2

While the quinoa is cooking, chop the zucchini and place into a pan with a little oil. Sauté for 4 minutes until brown on the edges. Do not overcook the zucchini or it will become soggy.

Step 3

Open the canned chickpeas, drain into a colander and rinse before placing into the bowl with the vegetables. 

Step 4

Once the zucchini has cooled down add it to the bowl too.

Step 5

When the quinoa has cooked, allow it to cool for 5 minutes, giving it the occasional stir. Now add the zucchini to the salad bowl with vegetables and chickpeas.

Step 6

To make the dressing, mix the oil, balsamic vinegar, honey, and crushed garlic clove into a small bowl and mix to combine. Pour over salad.

Step 7

Serve the salad at room temperature or place in the fridge for 20 minutes to cool completely. 


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