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.
* 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.