Zucchini-Quinoa Salad

Ingredients for 4 servings:

• 2 zucchini, approx. 500 g
• 150g quinoa
• 250 g cherry tomatoes
• 150 g feta cheese
• 1 small shallot(s)
• 80 g walnuts
• ½ bunch basil
• 50 ml olive oil
• 3 tbsp white wine vinegar
• Salt
• pepper, black
• 1 pinch(s) of sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

With feta and walnuts

Wash the zucchini, cook with a little water and a pinch of salt for about 15 minutes, stirring occasionally. Then drain in a fine sieve and let cool. In the meantime, wash the zucchini, cut into fine spaghetti strips using a spiralizer, and then cut these into 4-5 cm long pieces with scissors. Wash and halve the cherry tomatoes, dice the feta, finely chop the shallot and basil, and chop the walnuts. Mix a salad dressing from vinegar, olive oil, salt, pepper, and a pinch of sugar. Combine all the prepared ingredients and fold in the salad dressing just before serving. This salad is suitable as a main course, but also tastes great with grilled food.