Quinoa Salad With Zucchini And Feta

1. 1

   Place quinoa in a medium saucepan with 1 2/3 cups water. Bring to a boil then reduce heat and simmer, covered, for 15 mins, or until water is absorbed and quinoa is tender. Transfer to a large serving bowl to cool.

2. 2

   Meanwhile, toast hazelnuts in a medium frying pan over medium heat for 4 mins, or until golden brown. Rub hot hazelnuts in a clean tea towel to remove most of the skin. Discard skin. Coarsely chop nuts.

3. 3

   Add nuts to quinoa along with zucchini, tomatoes, onion, 1/2 the feta and 1/2 the basil. Combine oil and vinegar then pour over salad and toss gently to combine. Season to taste. Serve topped with remaining feta and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.