Zucchini Blossom Quinoa Salad

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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.