Zucchini Quinoa Salad With Microgreens

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Gourmande in the Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

500 ml / 2 cups water

180 g / 1 cup quinoa, rinsed well, drained

1/4 teaspoon sea salt

3 medium zucchini, trimmed and shredded in a food processor or grated on a box grater

50 g / ¼ cup black kalamata olives, finely chopped

112 g / 4 ounces feta cheese, cubed

30 ml / 2 tablespoons white wine vinegar

60 ml / 1/4 cup extra-virgin olive oil

A few handfuls of microgreens, washed and dried

30 g / ¼ cup pumpkin seeds, toasted

Freshly ground pepper to taste

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