Zucchini Chip, Mint and Quinoa Salad with Lemon-Parsley Dressing

July 4, 2014

Zucchini Chip, Mint and Quinoa Salad with Lemon-Parsley Dressing


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?


Zucchini Chip, Mint and Quinoa Salad with Lemon-Parsley Dressing


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.
But tomorrow?
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.

Zucchini Chip, Mint and Quinoa Salad with Lemon-Parsley Dressing

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!
Zucchini Chip, Mint and Quinoa Salad with Lemon-Parsley Dressing
Zucchini Chip, Mint and Quinoa Salad with Lemon-Parsley Dressing      Print this recipe! 

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.

Ingredients
Serves 4

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

Directions

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 bow, fluff with a forkl 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.

Nutrition facts

One serving yields 322 calories, 19 grams of fat, 34 grams of carbs and 9 grams of protein.

21 comments :

  1. Looks amazing Mike!
    Happy Fourth of July!

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    1. Thanks Co, hope you had a great weekend!

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  2. Beautiful salad Mike, love quinoa! Happy 4th to you!

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  3. This looks delicious, and I can totally eat this for a meal - maybe I'll add a little chicken or goat cheese for more protein. Enjoy the rest of the holiday weekend!

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    1. Quinoa is loaded with protein already but it certainly doesn't hurt to add a lil more!

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  4. I love zucchini chips! I imagine they would be delicious in this salad, yum! Happy 4th July :)

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    1. They sure are delish D, thanks so much!

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  5. Wow, the zucchini chips in here take this dish to a whole new level. Like a mind-blowing level. Kudos to you, Sir Mike of the Wolfpack! And hope you're having a great long weekend!

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    1. Thanks Belgian Wolf! Yeah...that's your new wolf pack name, hope you're happy with it...

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  6. I love Quinoa and this salad is calling me:)
    Packed with flavor, fresh herbs and veggies- a healthy, tasty dish.
    Just tried your Bruschetta Quinoa Casserole Mike- it was divine!

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    1. That's so awesome Daniela. Bruschetta quinoa casserole is one of my fave recipes as well, sooo good!

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  7. Zucchini chips on top of this salad = pure genius! Great move man... great move. Looks awesome!

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  8. Those zucchini chips. Dead. What a wonderful addition to this lovely salad! I adore the sound of it - such a perfect summer meal!
    I hope you had a fantastic Fourth! xx

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    1. Thanks Co, I hope you had a great weekend yourself!

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  9. Warm quinoa salads are a total weakness of mine right now, and this looks delicious! I think I would be the chick in the corner noshing on this while everyone else ate their BBQ. :-)

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  10. Hi Mike, very interesting recipe. Look very delightful and the zucchini chips....wow... awesome! Thanks for sharing your recipe.

    Have a nice day, regards.

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  11. The zucchini chips sound great - crunchy + salad = YUM! I'm still eating quinoa too, with a little rice and sometimes some homemade corn tortillas. I find it's hard to be totally Paleo, especially whenever you're on vacation!

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