Quinoa Salad With Zucchini And Feta - cooking recipe

Ingredients

5 oz quinoa, rinsed
2/3 cup hazelnuts
2 None medium zucchini, cut into long, thin strips
9 oz mixed cherry tomatoes, halved
1/2 None small red onion, thinly sliced
3.5 oz feta cheese, crumbled
2/3 cup fresh small basil leaves
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar

Preparation

Place quinoa in a medium saucepan with 1 2/3 cups water. Bring to a boil then reduce heat and simmer, covered, for 15 mins, or until water is absorbed and quinoa is tender. Transfer to a large serving bowl to cool.
Meanwhile, toast hazelnuts in a medium frying pan over medium heat for 4 mins, or until golden brown. Rub hot hazelnuts in a clean tea towel to remove most of the skin. Discard skin. Coarsely chop nuts.
Add nuts to quinoa along with zucchini, tomatoes, onion, 1/2 the feta and 1/2 the basil. Combine oil and vinegar then pour over salad and toss gently to combine. Season to taste. Serve topped with remaining feta and basil.