zest and juice 1 lemon
2 tbsp olive oil
1 tbsp garlic infused oil
2 tbsp tahini paste
4 tomatoes, roughly chopped
200g pack feta cheese, crumbled
small pack mint, leaves picked
small pack parsley, leaves picked
1 red chili, deseeded and sliced
Cook the quinoa according to the packet instructions and set aside.
Mix the lemon zest and juice, oil, tahini and garlic infused oil, and season to taste.
Fluff the prepared quinao and season. Spoon onto a large serving platter and scatter over the zucchini, tomatoes, feta, herbs and chili.
Drizzle over the dressing.
Recipe adapted from: Good Food