Zucchini Chip, Mint and Quinoa Salad with Lemon-Parsley Dressing


Serves 4

1 large zucchini

1 cup / 6 oz / 170 gr quinoa, rinsed and picked over

1 ½ cups / 375 ml water

2 handfuls fresh mint leaves, finely chopped

3 scallions, thinly sliced

4 tablespoons pine nuts (or roasted salted pistachios), chopped

4 tablespoons olive oil, divided

Zest and juice of 1 lemon

2 teaspoons fine grain sea salt, divided

Handful fresh parsley leaves, finely chopped

Ground black pepper to taste


Preheat oven to 220°F (105°C). Line two large baking sheets with parchment paper (or silicone baking mats).

Thinly slice your zucchini on a mandolin (or with a food processor) and place them on a sheet of paper towel. Take another paper towel and sandwich the zucchini. Press on them to draw out some of the moisture.

Line up the slices on the lined baking sheet making sure not to overlap them.

Lightly brush with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt.
Bake in the oven for about 2 hours, until golden brown and crisp. Let cool before removing.

In the meantime cook the quinoa. Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bow, fluff with a forkl and let cool.

To make the lemon-parsley dressing, in a small bowl combine remaining 3 tablespoons of olive oil, lemon zest and juice, parsley, remaining 1 teaspoon of salt and ground black pepper. Set aside.

When ready to serve, combine quinoa, zucchini chips, scallions, mint and pine nuts (or pistachios) in a large bowl. Pour lemon-parsley dressing on top and serve.