Rinse the quinoa to prevent a bitter taste. Cook the quinoa according to instructions. Let cool down.
Roast the pine nuts in a non-stick grill pan on a high temperature. Leave to cool.
Use the same grill pan to prepare the zucchini. Leave to cool.
Wash the tomatoes and cut in half.
When cooled down, cut the zucchini in ribbons
Mix vegetables, pine nuts, feta and quinoa in a large bowl
Wash the lime and grate the zest. Mix the ingredients for the dressing (start with the juice of half a lime, add more juice if desired) and add to the salad.
Sprinkle the salad with zest of lime and fresh herbs. Add salt and pepper to taste.
- 100 g quinoa
- 150 g crumbled feta cheese
- Pine nuts to taste
- 1 zucchini
- 20 cherry tomatoes
- 2 tablespoons fresh herbs: oregano, mint, basil,…
- 1 lime
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- Salt and freshly ground pepper