Quinoa Salad with Zucchini, Olives, Jalapeños and Flaxseed

Ingredients

• 100 g Quinoa
• 1 small zucchini
• 1 Italian green pepper
• 50 g Olives
• 1 pickled jalapeno pepper
• 80 g Cherry tomatoes
• Fresh parsley to taste
• 5 ml lemon juice
• 5 ml Rice or apple cider vinegar
• 15 g Flax seeds
• Extra virgin olive oil
• Ground black pepper
• Salt to taste

Instructions

• Weigh the quinoa dry and wash well with clean water. Toast in a pan without oil and cook in boiling water for 15 minutes. Drain and aerate with a fork.
• Wash the zucchini, pepper, tomatoes and parsley. Cut the zucchini and pepper into cubes and cut the tomatoes in half.
• Chop the olives, jalapeños and parsley. Mix everything together in a bowl.
• Add the olive oil, lemon juice and vinegar. Stir well.
• Season to taste. Add toasted flax seeds for a crunchy touch or hydrated if you prefer them tender.

What to serve with salad

This salad is a mix of crunchy and soft textures, with a spicy touch. You can accompany it with roasted chickpeas or soft goat cheese for a creamy touch.