Quinoa salad with zucchini and …

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Recipe by Damaris Beems Course: SaladCuisine: Moroccan
Servings

4

Preparation

5

minutes
Cooking time

30

minutes
Total time

35

minutes

You’ve had enough of quinoa? Well, then you haven’t tasted quinoa in this combination. That’s for sure. Don’t think you’ll know exactly how it tastes because you’ll be pleasantly surprised by the effect the ingredients have on each other. The grilled courgettes, the preserved lemon, the fresh mint and the nigella seeds. Just try it. You won’t regret it.

Ingredients

  • 150 gram quinoa

  • vegan chicken broth

  • 3 courgettes

  • 1 bouquet fresh mint

  • 100 gram pistachio nuts

  • 2 preserved lemons

  • olive oil

  • salt and pepper

preparation

  • Cook the quinoa in water where you have added some table spoons chicken broth.
  • In the mean time preheat a frying pan and add olive oil. Cut the courgettes in slices of 0,5 centimeter. Fry them nicely brown, real brown in order for them to add a lot of taste to the salad.
  • Peel the preserved lemon really thin. Do not add the white under the skin, just the yellow part.
  • Fry the pistachios in a dry frying pan for a few minutes to release well its taste.
  • Then mix everything well together in a salad bowl. Cut the leaves of the mint and add them to the salad. Squeeze the lemon juice, add the olive oil and the salt and pepper.
  • You can serve the salad lukewarm or at room temperature.

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