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Grilled Zucchini, Corn & Almond Quinoa Salad (GF)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
30 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Corn cob 1 2
Zucchini 1 2
Lebanese cucumber 1 2
Radishes 5 10
Tomato 1 2
Celery 2 stalks 4 stalks
Almond 65 gr 130 gr
Garlic 1 cloves 2 cloves
Lime 1 2
Quinoa ½ cup 1 cup
*Olive oil 3 tbsp 6 tbsp
*Hot sauce To taste To taste

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 474Kj
  Protein 4g
  Fat, Total 7.3g
  –  Saturated 0.5g
  Carbohydrates 6.4g
  – Sugars 22g
  Sodium 18g
  Allergens Almond

TOOLS: saucepan, GRILL PAN, spatula/wooden spoon, 2 mixing bowls

METHOD

1

GRILL
Place a grill pan on medium heat ● remove the outer leaves & husks from corn and lightly oil the cob ● grill in pan for 20 minutes, turning regularly

 

2

COOK
Place quinoa in saucepan with a dash of salt (½ cup quinoa :1 cup water) on medium heat ● once boiling, reduce to low and simmer until water is absorbed (approx. 10 minutes) ● remove from heat and cover

3

PREP & GRILL
Cut zucchini into 1/2cm thick pieces and lightly coat in oil ● roast in grill pan for 2-3 minutes, set aside to cool ● finely chop garlic, place in a small bowl and add lime juice & olive oil, stir well ● season with salt & hot sauce to your heat preference ● set dressing aside

4

PREP
Cut cucumber in half lengthways and cut into ½cm diagonal slices ● thinly slice radishes ● cut celery stalk ends off and thinly slice stalk ● slice tomato in 1cm cubes  ● mix all of these in a large bowl

5

PREP & SERVE
Cut kernels from the cob once slightly cooled ● add to salad: corn kernels, grilled zucchini, quinoa, almonds & the dressing ● mix well ● taste and season if needed ● serve in bowls/plates

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.