Courgette and quinoa salad

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Substances

  • 350
    g
    (1 pack) courgettes, washed and sliced
  • 1/2
    cup
    quinoa
  • 2
    Tbs
    olive oil
  • 1
    tsp
    cumin
  • 400
    g
    tin chickpeas, rinsed effectively and drained
  • 1
    garlic clove, crushed with sea salt
  • three
    Tbs
    extra-virgin olive oil
  • 2
    Tbs
    contemporary lemon juice
  • 2
    spring onions, finely chopped
    small handful flatleaf parsley leaves, chopped

Methodology

 00:15
Add the quinoa to a pot, add 1 cup water, deliver to the boil over medium warmth after which simmer for 10 minutes or till all of the water is absorbed. Substitute the lid and put aside.
Warmth the olive oil in a big pan over medium-high warmth. Add the courgettes and prepare dinner, stirring, till vivid inexperienced and tender. Spoon right into a bowl, season and put aside. Substitute the pan over medium warmth, add the cumin and prepare dinner, stirring, till aromatic. Add the spiced oil to the courgettes.
Then add the chickpeas, quinoa, garlic, extra-virgin olive oil, lemon juice, spring onions and parsley and toss effectively. Serve.
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