Grated Zucchini and Quinoa Salad

I also had some leftover zucchini from my Chocolate Zucchini Bread so I made a grated zucchini and quinoa salad for lunch. I was hungry after all that baking.


Before I get started, a little bit about how I cook. I hateeeee being precise, which is why baking is such a challenge for me. (Let's see how this being an attorney thing works out...) Anyways, so I cook by smells, feelings, and textures. It's probably why cooking is so calming for me. BUT, this airy fairy way of cooking is not so good for the whole cataloging my recipes business that this blog was set up for. Needless to say, approximating these measurements has been... challenging.  

• 1/3 cup of quinoa
• 2/3 tsp of chicken bullion
• 2/3 cup of water
• 1/8 tsp of oregano  (one or two shakes) (or any other herb you like...basil, thyme, rosemary)
  
• a drizzle of olive oil
 

Soak the quinoa in 2/3 cups of water for about 5 minutes. Add the chicken bullion, oregano, a pinch of salt and drizzle of olive oil and put on low heat to simmer. (OK. So I know chicken bullion is not the same as chicken stock, but it's convenient and doesn't go bad!)  Let that simmer for about 10 to 12 minutes. Then turn off the stove and let it continue to steam for 5 to 10 minutes (Don't PEEK! You'll let the steam out!)

• 3/4 cup grated zucchini
• 1 Tbsp or 1 1/2 Tbsp depending on how acidic you like your dressing)
• 1/2 garlic clove or a 1/4 tsp of garlic pwd
  
• 1 Tbsp of olive oil
• A Shake of red chili flakes
• 1 small tomato
• 1 purple shallot (or small onion if you don't keep shallots on hand)
• Feta Cheese (or any cheese you like - Maybe mozzarella would be good!)
  
• Salt and Pepper to taste
• Sprinkle of Pine nuts (optional)
  

While your quinoa is cooking, mix lemon juice, olive oil, red chili flakes, and garlic. Let this sit for a little bit.  Chop the tomatoes and onions/shallots and set aside. 


Once the quinoa is done, mix the quinoa, the lemon juice business,  the zucchini, the onions/shallots and the tomatoes. Sprinkle the feta and pine nuts on top. Add salt and pepper. (Do this last. The feta is kind of salty, so you don't want to put too much!)

(You should allow the quinoa to cool before you mixed the two, but I was too hungry to do that. The warm quinoa melted the feta a little, which was nice.)