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Quinoa salad with carrot and zucchini

updated

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Ingredients for 6 servings:

  • 250g quinoa
  • 750 ml vegetable stock
  • 2 m.-large zucchini
  • 4 m.-sized carrot(s)
  • 1 garlic clove(s)
  • ½ lemon(s), juice
  • n. B. Fresh herbs (e.g. basil, thyme, parsley)
  • olive oil
  • Vinegar
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash the quinoa and fry briefly in oil, then deglaze with 750 ml vegetable stock and simmer for 20 minutes. In the meantime, wash the zucchini thoroughly and peel the carrots. Drain the quinoa and let it drain. Finely grate the carrots, then finely grate the zucchini lengthwise with the skin on, discarding only the hard parts and the seeds. Mix the zucchini and carrots with the warm quinoa. For the marinade, press the garlic through a garlic press and mix with the lemon juice. Finely chop the herbs and add them. Mix everything gently and season with salt, pepper, olive oil, and vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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