Fluffy quinoa comes to life with this herby zucchini and feta recipe. Toasted hazelnuts add crunch and heirloom tomatoes sweetness and flavour. A satisfying and healthy meal.
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Ingredients
Method
1.Rinse quinoa under cold water; drain well. Place in a medium saucepan with the water; bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until water is absorbed and quinoa is tender. Transfer to a large serving bowl to cool.
2.Meanwhile, roast hazelnuts in a medium frying pan over medium heat for 4 minutes or until golden. Rub hot hazelnuts in a clean tea towel to remove most of the skin; discard skin. Coarsely chop nuts.
3.Add nuts to quinoa in bowl with zucchini, tomato, onion, half the fetta and half the basil. Drizzle with combined oil and vinegar; toss gently to combine, season to taste. Serve topped with remaining fetta and basil.
You can use a mandoline or V-slicer to thinly slice the zucchini or coarsely grate it, if you like.
Note
