zuchinni, quinoa + rocket salad w/ lemon, mint + chilli
I used 1 birds eye chilli for this and could have even gone another 1/2-1, but if you don’t like things too hot I’d suggest using one long Thai red chilli, and de-seed it to further lessen the blow if desired. I toast my sliced almonds in a hot dry pan shaking around constantly for about 1-2 minutes or until golden. If feta is your thing, I have a feeling this salad would be taken to the next level with a good crumbling over the top.
1/2 cup (90g) quinoa
3/4 cup (185ml) water
3 small zuchinni (courgettes), ends trimmed
3 scallopini (summer squash)
1 clove garlic, peeled and crushed
1 birds eye chilli, finely chopped or to taste
the finely grated zest and juice 1 lemon
2 tablespoons extra virgin olive oil
a handful of mint leaves, roughly chopped
1/4 cup toasted sliced almonds
2 handfuls rocket (arugula) leaves
sea salt and freshly ground black pepper
Bring the water to the boil in a medium saucepan. Rinse quinoa well to remove the saponin, a bitter protective coating, then drain. The easiest way to do this is to put the raw grain into a fine mesh sieve and rinse under running water, then set aside to drain while the waters coming up to the boil. When your waters boiling, add the rinsed quinoa, cover and turn down to a gentle simmer and cook for 12 mins or until the grains become translucent, the water is absorbed and an unusual outer white ring shows. Remove from the heat and fluff up with a fork.
Thinly slice zuchinni + scallopini into rounds using either a mandolin or a very sharp knife. Place into a bowl along with the garlic, chilli, lemon zest + juice, olive oil and mint leaves. Season well with sea salt and black pepper and give it all a good toss around to thoroughly mix. Stir through quinoa, almonds and rocket (arugula) leaves. Taste, adjust seasoning and serve.