zucchini quinoa salad with microgreens | tender greens
Zucchini quinoa salad with microgreens | tender greens might be just the side dish you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 8g of protein, 18g of fat, and a total of 267 calories. Head to the store and pick up pepper, cups water, g/ quinoa, and a few other things to make it today. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.
Combine the drained quinoa with the 2 cups of water and salt in a heavy medium-sized saucepan. Bring to a boil, then reduce heat and cover and simmer for about 15 minutes or until done.Take saucepan off of heat and set aside for 5 minutes with the lid on to steam and dry out the quinoa.
Pour out into a large bowl and let cool to room temperature.
Add the shredded zucchini, chopped black olives and feta to the quinoa.
Whisk together the white wine vinegar and olive oil and pour over reserving some to toss with the microgreens.Toss microgreens with the remaining dressing and top the quinoa.
Sprinkle with the toasted pumpkin seeds.Season with freshly ground black pepper. Taste and add more salt if needed depending on how salty your feta cheese is.