Instructions

Step 1

Rinse the quinoa under cold running water for 2 minutes then place it into a small saucepan. Add in the water and season with salt and pepper. Bring to a boil then reduce the heat to a simmer and put on a lid on the pan. Let it simmer for 10 minutes.​

Step 2

​While the quinoa is cooking, chop the zucchini and place into a pan with a little oil. Sauté for 4 minutes until brown on the edges. Do not overcook the zucchini or it will become soggy.​

Step 3

Open the canned chickpeas, drain into a colander and rinse before placing into the bowl with the vegetables. ​

Step 4

​Once the zucchini has cooled down add it to the bowl too.​

Step 5

When the quinoa has cooked, allow it to cool for 5 minutes, giving it the occasional stir. Now add the zucchini to the salad bowl with vegetables and chickpeas.​

Step 6

​To make the dressing, mix the oil, balsamic vinegar, honey, and crushed garlic clove into a small bowl and mix to combine. Pour over salad.​

Step 7

​Serve the salad at room temperature or place in the fridge for 20 minutes to cool completely. ​

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