Seweryn Dominsky
Sumptuous and Exotic Zucchini and Quinoa Salad with Citrus Vinaigrette
This delightful Zucchini and Quinoa Salad with Citrus Vinaigrette offers a refreshing combination of textures and flavors. The crisp zucchini and fluffy quinoa are brought together with a tangy citrus vinaigrette that perfectly balances the dish. It’s an ideal choice for a light lunch or a healthy side dish that will impress your guests with its burst of freshness.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 2 medium zucchinis, thinly sliced
– 1 red bell pepper, diced
– 1/2 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 1/4 cup extra virgin olive oil
– 1/4 cup fresh lemon juice
– 2 tbsp orange juice
– 1 tbsp honey or maple syrup
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Rinse the quinoa under cold water using a fine-mesh strainer.
2. Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
3. Remove the cooked quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow it to cool to room temperature.
4. In a large bowl, combine the cooled quinoa, sliced zucchini, red bell pepper, and red onion. Toss gently to combine.
5. In a small bowl, whisk together the olive oil, lemon juice, orange juice, honey (or maple syrup), and minced garlic. Season with salt and pepper to taste.
6. Pour the citrus vinaigrette over the quinoa mixture and toss to coat evenly.
7. Add the chopped parsley and mint, and gently toss again to incorporate all the ingredients.
8. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
9. Serve chilled or at room temperature, and enjoy this refreshing and nutritious salad.
This Zucchini and Quinoa Salad with Citrus Vinaigrette is not only packed with vitamins and fiber but also brings a touch of gourmet elegance to your table.
