Lemony Quinoa Zucchini Salad

NOURISH
Written By

This quinoa salad is the perfect prep ahead lunch, I love to make a big batch on Fridays and having it ready to go for laid back summer lunches on the weekend. The quinoa and peas are full of plant-protein and fiber while the zucchini are an excellent source of folate and Vitamin A.

Serves four

Ingredients: (preferably organic)

  • 2 cups quinoa, cooked

  • 1 green zucchini, halved & finely sliced

  • 1 yellow zucchini, halved & finely sliced

  • 1 cup green peas, cooked

  • a handful vegan feta, crumbled

  • a handful basil, finely chopped

  • a handful mint, finely chopped

  • lemon zest

  • olive oil, to taste

  • lemon juice, to taste

  • pink Himalayan salt, to taste

  • black pepper, to taste

Directions:

01. Pre-heat the oven to 180C. On a parchment lined baking sheet, spread out the zucchini and season wil olive oil and salt. Bake for 30 minutes until crispy. Let them cool down for a few minutes.

02. In a large bowl, combine the cooked quinoa, peas, zucchini, vegan feta, mint, basil, lemon zesr and dress with lemon and olive oil. Season with salt and pepper.

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