Quinoa salad with chickpeas, zucchini and lemon

Ingredients

For 2 servings

• Quinoa150 g
• Cooked chickpeas200 g
• Zucchini1
• Cherry tomatoes150 g
• Lemon1
• Extra virgin olive oil2 tablespoons
• Basilto taste
• Saltto taste

In season: May – September

Method

1. Rinse the quinoa in a fine sieve under cold water for a minute, rubbing it, to remove the bitter aftertaste.
2. Add it to a pan of boiling salted water and cook over medium heat for 15 minutes, until the grains are tender and show their little white tail; drain, spread on a plate and let it cool slightly.
3. Meanwhile, wash the courgette and cherry tomatoes; cut the courgette into roughly 1 cm cubes and quarter the tomatoes.
4. Drain and rinse the cooked chickpeas; juice the lemon.
5. In a large bowl combine the quinoa, chickpeas, courgette and tomatoes; dress with the lemon juice, oil and a pinch of salt, tear in the basil and toss.