Aug
03
2010

zucchini, mint and quinoa salad

It’s summertime – which usually means the gardens are overflowing with fresh vegetables and herbs.  Here’s a super summer salad that’s light, healthy and gluten free!  We’re going to be using quinoa (pronounced keen-wa) – a simple grain that’s both high in protein and easy to digestA super alternative to pasta or cous cous.  You can enjoy this salad as a side dish or consider adding some chicken for a main course.  Either way it’s sure to be a hit!

6 zucchini, halved and sliced into half-moons

A handful of chopped garlic, (at least 6 cloves)

A large handful of mint, leaves removed from the stem and chopped

A large handful of pine nuts, toasted

2 cups of cooked quinoa (cooked according to the package instructions – it is easy peasy.  You can find Organic Quinoa at Trader Joe’s or Whole Foods)

Olive oil, first cold pressed

Lemon, fresh squeezed

Sea Salt (flake sea salt – I love Maldon’s)

Sautée the zucs in olive oil and all the garlic until soft.  When done, add the remaining ingredients.  (add olive oil, lemon and sea salt to taste.)

I love this salad…please make it and tell me how much you love it too!

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