Quinoa, Courgette and Micro green salad

Lately I can’t get enough of quinoa. I use it everywhere I can. Soups, salads, desserts. Everywhere.

 

This salad is my latest obsession. It is easy to make but still is very nutritional. Made of quinoa, courgette, micro greens, lemon and olive oil. Easy peasy!

Quinoa salad definitely is going to be must-have in my picnic basket as soon as weather in Ireland gets better. Fingers crossed it’s going to be soon...

Prep time : 10 min

Cooking time : 15 min

Serves 2

Ingredients:

80 g quinoa

1 large courgette, peeled into strips with a potato peeler

Handful of micro greens

3 tbs olive oil

1 tbs lemon juice

Salt, pepper to taste

Method:

Cook the quinoa following the pack instructions then drain and rinse under cold water; drain again.

In a bowl whisk together olive oil, lemon, salt and pepper.

In a large bowl combine quinoa, courgette, micro greens, then pour over the dressing. Toss all ingredients together.

Courgette and Feta Cheese Latkes

 

We had latkes for our lunch today. Easy, quick and delicious.  We had them with baby spinach, tomato and cucumber salad, drizzled with olive oil and lime juice. 

Zucchini Crepes

(Makes 6-7 large crepes)

Ingredients:

2 medium zucchini, grated

1 egg

2-3 table spoon flour

Salt, pepper

Oil

Method:

Heat up oil in a large frying pan over high-medium heat. Press grated zucchini in between two kitchen towels to remove excess liquid then transfer to a bowl. Mix zucchini with egg and flour; season with salt and pepper. Take generous amount of batter and place it to the frying pan, even out with fork so you would have thin pancake. Cook for approximately 3-4 minutes or until pancake is golden then flip over and repeat.

Serve with sour cream.