Ah another one of those delightful vegan dishes. I had made this during my vegan challenge, and god I really wanted to put some goat's cheese in it. Please don't be silly like I was and add some cheese to this salad.vegan challenge. You'd think I'd run to the cheese shop or the butcher's or the fishmonger's and empty my wallet, but surprisingly, as soon as the ban of such foods was lifted, I no longer felt the overwhelming temptation of such foods. I could write my Psychology research essay on this, actually. I'd love to write about food and emotions. The reason I love food is that it makes me happy, from eating it to making it, it's just all therapeutic and relaxing and brings me pleasure. Anyway, I stray, I'm talking about cheese. I love cheese, I think most salads need some cheese in it.
1/4 cup quinoa
a handful of mint
juice of 1/2 lemon
Rinse the quinoa a couple of times and put it in a pot with 1/2 cup of water. Bring it to a boil then turn the heat down, cover and let it simmer for about 15 minutes or until all the water is absorbed. When done, fluff with a fork.
Sautee the zucchini in oil until softened.
Chop the mint and toss it with the quinoa along with the zucchini, some olive oil and salt.