Quinoa Salad With Zucchini And Feta

• 5 oz quinoa, rinsed
• 2/3 cup hazelnuts
• 2 None medium zucchini, cut into long, thin strips
• 9 oz mixed cherry tomatoes, halved
• 1/2 None small red onion, thinly sliced
• 3.5 oz feta cheese, crumbled
• 2/3 cup fresh small basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar

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. 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. 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.

quinoa, hazelnuts, zucchini, mixed cherry tomatoes, red onion, feta cheese, fresh small basil leaves, extra virgin olive oil, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/36796 (may not work)