Happy 4th of July folks!
I hope you’re having a safe and wonderful weekend.
The weather pretty much sucks here today, but my thoughts go to the people affected by hurricane Arthur in North Carolina, Virginia, Delaware and Maryland.
Having to deal with a hurricane on a national holiday is one of the worst things that can happen. Instead of having a cookout, going to the beach or shooting fireworks with your loved ones, one has to take cover. And God only knows what a hurricane leaves behind.
I mean, seriously Arthur?
Don’t you have better things to do than being royal a pain in the neck?
Hurricane Arthur aside, I hope your 4th of July is filled with burgers, grilled chicken, potato salad, corn on the cob, macaroni salad, flag cake, lemonade and all the people you love.
Chances are you probably won’t need this recipe today.
Tomorrow is a brand a new day. And a fresh and nutritious salad, full of protein quinoa, veggies, herbs and zesty lemon dressing might be what you need.
The zucchini chips give a nice crunch to this dish. While the mint, scallions, pine nuts and
lemon-parsley add a ton of flavor.
All in all, this is a very tasty, healthy and nutritionally complete salad.
You sure don’t want to miss this one!
Note. Though quinoa is not a grain and is completely gluten-free, it’s not paleo (or primal). I like it so much, I don’t want to give it up. Just thought you should know.
1 large zucchini
1 cup / 6 oz / 170 gr quinoa, rinsed and picked over
1 ½ cups / 375 ml water
2 handfuls fresh mint leaves, finely chopped
3 scallions, thinly sliced
4 tablespoons pine nuts (or roasted salted pistachios), chopped
4 tablespoons olive oil, divided
Zest and juice of 1 lemon
2 teaspoons fine grain sea salt, divided
Handful fresh parsley leaves, finely chopped
Ground black pepper to taste
Preheat oven to 220°F (105°C). Line two large baking sheets with parchment paper (or silicone baking mats).
Thinly slice your zucchini on a mandolin (or with a food processor) and place them on a sheet of paper towel. Take another paper towel and sandwich the zucchini. Press on them to draw out some of the moisture.
Line up the slices on the lined baking sheet making sure not to overlap them.
Lightly brush with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt.
Bake in the oven for about 2 hours, until golden brown and crisp. Let cool before removing.
In the meantime cook the quinoa. Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl, fluff with a fork and let cool.
To make the lemon-parsley dressing, in a small bowl combine remaining 3 tablespoons of olive oil, lemon zest and juice, parsley, remaining 1 teaspoon of salt and ground black pepper. Set aside.
When ready to serve, combine quinoa, zucchini chips, scallions, mint and pine nuts (or pistachios) in a large bowl. Pour lemon-parsley dressing on top and serve.
One serving yields 322 calories, 19 grams of fat, 34 grams of carbs and 9 grams of protein.