Quinoa Salad With Toasted Nuts And Seeds, Salted Zucchini, Persian Feta, Caper And Lemon Dressing

• at1/2 cup quinoa.
• at0g natural almond.
• at small zucchini.
• at1/2 bunch coriander.
• at1/2 bunch flat parsley.
• atandful of currants.
• atandful of toasted pumpkin seeds.
• atandful of pomegranate seeds
• at00g Persian feta
• a
• Dressing Ingredients
• atuice of 1 lemon.
• at tsp ground cumin.
• at tsp ground coriander.
• at tsp capers a" chopped.
• at1/2 red onion finely diced.
• at1/2 cup olive oil.

1. Method
2. Place the quinoa in pot with 1 cup water, cover and bring to boil. Simmer for 10 minutes and leave to cool with lid on.
3. Thinly slice Zucchini on mandolin or with veggie peeler, layer in dish sprinkling with salt between layers. Leave for 20 minutes. Rinse and gently squeeze dry.
4. Pick parsley leaves and wash, roughly chop. Discard coriander roots and wash coriander thoroughly before chopping roughly, including stalks.
5. Roast almonds in medium oven and roughly chop whilst warm. Toast pumpkin seeds in same oven.
6. For the dressing mix all ingredients together and check seasoning. Allow to stand for 30 minutes prior to use.
7. To Serve
8. Mix together quinoa, pumpkin seeds, almonds, currants, pomegranate seeds, Persian feta, herbs and zucchini in a bowl.
9. Add a few spoonfuls of the dressing and season to taste. Gently mix to combine.

quinoa, natural almond, zucchini, parsley, pumpkin seeds, pomegranate seeds, dressing ingredients, lemon, ground cumin, ground coriander, capers, red onion, olive oil

Taken from www.epicurious.com/recipes/member/views/quinoa-salad-with-toasted-nuts-and-seeds-salted-zucchini-persian-feta-caper-and-lemon-dressing-53117011 (may not work)