Quinoa with zucchini and cheese

Name: Quinoa with zucchini and cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Quinoa 1.8 cups; Zucchini 0.7 lb; Grana Padano PDO cheese (whole piece) 2.8 oz; Water 2 ½ cups; Garlic 1 clove; Flax seed 1 spoonful; Sunflower seeds 1 spoonful; Pumpkin seeds 1 spoonful; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4 persone

PRESENTATION

Quinoa with zucchini and cheese is a delicious vegetarian quinoa salad, perfect for the spring and summer menus! Just like the classic rice or pasta salad, it can be prepared in advance and is great to enjoy at room temperature, making it an ideal solution for lunch breaks at the office or by the sea.

The dressing is very simple and quick: sautéed zucchini, Grana Padano shavings, and fresh basil leaves for a genuine, tasty, and fragrant mix. Practical and nutritious, quinoa with zucchini and cheese will be your dish of the summer!

Try also these tasty variations of quinoa salad:

Quinoa with vegetables
Quinoa salad with edamame and vegetables
Greek-style quinoa salad
Quinoa with eggplant and mint

INGREDIENTS: Quinoa 1.8 cups (320 g); Zucchini 0.7 lb (300 g); Grana Padano PDO cheese 2.8 oz (80 g) - (whole piece); Water 2 ½ cups (600 g); Garlic 1 clove; Flax seed 1 spoonful; Sunflower seeds 1 spoonful; Pumpkin seeds 1 spoonful; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Quinoa with zucchini and cheese

To prepare quinoa with zucchini and cheese, first rinse the quinoa under running water 1, then drain it and place it in a saucepan 2. Toast the quinoa over medium heat for a few minutes, stirring often 3.

Add salt 4, add the water 5, and let it simmer for about 20 minutes 6; it should absorb all the liquid.

Meanwhile, take care of the zucchini: trim them and cut them lengthwise 7 into 4 parts, then slice them into thin triangles 8. In a pan, flavor the oil with a clove of garlic, then add the zucchini 9 and sauté over medium heat for about 10 minutes.

When the zucchini are well browned, remove the garlic 10 and let them cool slightly. Meanwhile, the quinoa will be cooked, so check that all the water has been absorbed, then season with a drizzle of oil 11 and fluff with a fork 12.

Transfer the quinoa to a large bowl and add the zucchini 13, then mix. Now shave the piece of Grana Padano with a potato peeler 14 and add it to the bowl 15.