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.
