Quinoa, zucchini and fetta salad
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.
- 15 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
Quinoa, zucchini and fetta salad
- 3/4 cup (150g) white quinoa
- 1 1/2 cup (375ml) water
- 1/2 cup (70g) hazelnuts
- 2 medium zucchini (240g), cut into long thin strips
- 250 gram heirloom or mixed cherry tomatoes, halved
- 1/2 small red onion (50g), sliced thinly
- 100 gram fetta, crumbled
- 1 cup loosely packed fresh small basil leaves
- 2 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
Method
Quinoa, zucchini and fetta salad
- 1Rinse 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.
- 2Meanwhile, 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.
- 3Add 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.
Notes
You can use a mandoline or V-slicer to thinly slice the zucchini or coarsely grate it, if you like.
