Be Clean, Go Green!
We love this salad – the quinoa makes it hearty enough to have as a meal, and the zucchini, mint, and parsley greenify our plate. We make enough to have leftovers, since it packs up to a delicious lunch. The challenge is waiting for lunchtime and not eating it all for breakfast!
2 cups quinoa
6 zucchini, halved and sliced into half-moons
6 garlic cloves, chopped
A small handful of mint, leaves removed from stem and chopped
A large handful of parsley, leaves removed from stem and chopped
A large handful pine nuts, toasted
The Hipcooks Trinity: olive oil (extra virgin, first cold pressed), lemon (organic), salt (Maldon’s flake salt ) — all to taste
Prepare & cook the quinoa for maximum health:
Soak quinoa in 4 cups of water for about an hour, rinse, and then put in a sieve or colander. Leave it to sprout in a spot away from direct sunlight and heat (70 degrees is an optimal spouting temperature.) It will take a few hours to sprout (you'll notice quinoa with cute little tails!) Feel free to leave it overnight to do its thing.
Once it has sprouted, rinse and drain. Cook the quinoa in about a cup of water (as you would rice). Since it's sprouted, it goes fast.
Sauté the zucs in the olive oil and all the garlic until they're soft. Add the quinoa and heat through, stirring occasionally. Add the remaining ingredients. Taste and adjust to your heart's content.