Name: Courgette and quinoa salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 350 g courgettes sliced; 1/2 cup quinoa; 1 tsp cumin; 400 g chickpeas tinned, drained and rinsed; 1 garlic cloves, crushed with sea salt; 3 olive oil extra virgin; 2 lemon juice fresh; 2 spring onions finely chopped; fresh parsley small handful, chopped

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Ingredients (9)

350 g	courgettes — sliced
1/2 cup	quinoa
1 tsp	cumin
400 g	chickpeas — tinned, drained and rinsed
1	garlic — cloves, crushed with sea salt
3	olive oil — extra virgin
2	lemon juice — fresh
2	spring onions — finely chopped
	fresh parsley — small handful, chopped

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Method:

Add the quinoa to a pot, add 1 cup water, bring to the boil over medium heat and then simmer for 10 minutes or until all the water is absorbed. Replace the lid and set aside.

Heat the olive oil in a large pan over medium-high heat. Add the courgettes and cook, stirring, until bright green and tender. Spoon into a bowl, season and set aside. Replace the pan over medium heat, add the cumin and cook, stirring, until fragrant. Add the spiced oil to the courgettes.

Then add the chickpeas, quinoa, garlic, extra-virgin olive oil, lemon juice, spring onions and parsley and toss well. Serve.

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