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Saturday, September 3, 2011

Zucchini Blossom Quinoa Salad

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zucchini blossom quinoa salad


The blossom fest continues… After I shared with you my open face sandwiches, I now present my new favourite quinoa salad. The softness of the blossoms contrast with the crunch from the carrots and the zucchinis. I love making quinoa salads as they make great left overs for lunch, but on this case I would recommend serving it right away while the blossoms are fresh.



Zucchini Blossom Quinoa Salad Recipe:


If you don’t like chopping, try shredding the vegetables. Tomatoes can be added too, seeded and cut into small cubes. If you like cheese, some good feta would also be a nice addition to the salad.



You will need:


1 cup coked quinoa *


1/2 cup chopped carrots


1 cup chooped zucchini


1/2 cup basil leaves, sliced or hand thorn


2 tablespoons chopped parsley


20 zucchini blossoms, cleaned and cut into stripes


1 teaspoon lemon zest


For the dressing:


4 tablespoons olive oil


2 1/2 tablespoons lemon juice


1/2 teaspoon honey


1/4 cup chopped shallots


1 tablespoon chopped garlic


Salt and pepper to taste



Mix all salad ingredients in a large bowl. Make the dressing by putting all ingredients in a jar, close it and shake well. Toss the salad with the dressing and serve.


Enjoy!


* To cook quinoa, bring 1 part quinoa and 2 parts water to a boil. Reduce the heat, close the lid and simmer until all water is absorbed and quinoa has plumped up. Fluffy it with a fork. Cooked quinoa can be frozen in small portions in the freezer.

2 comments:

Sara said...

This looks amazing! I adore zucchini blossoms...so tasty. I bet they're awesome with quinoa!

Andrew said...

I love this!

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