Salade quinoa avocat


  • Quinoa 190 g-0,21 lbs
  • Zucchini 1
  • Tomatoes 2
  • Feta 100 g-0,22 lbs
  • Onion 1
  • Black olives 8
  • Olive oil 4 tablespoons
  • Lemon juice 1 tablespoon
  • Dried basil ½ teaspoon
  • Salt pepper

Start by rinsing the quinoa thoroughly with cold water. Then boil it in a saucepan with twice its volume of water. Add a pinch of salt. Once boiling, reduce the heat and cook covered for about 20 minutes. After this time, drain and let cool.
Wash and cut the zucchini into pieces that are not too big or too small. In a large skillet, heat 2 tablespoons of oil over medium heat. Brown them for about 10 minutes.
Peel and slice the onion before adding it to the zucchini, then fry for 2 minutes. Season with salt and pepper to taste, and dried basil. Reserve.
Then crumble the feta, cut the tomatoes into cubes, then cut the olives into slices.
In a salad bowl, mix the quinoa with the zucchini pieces, olives, feta and tomatoes. Drizzle with the remaining olive oil and lemon juice. Add salt and pepper to your liking, then mix everything gently.
Serve the quinoa feta salad immediately.

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