This hearty salad can be eaten as a meal and takes in the full flavours of the summer season. Not only is it delicious, it is also full of plant based protein. Make lots because the leftovers are perfect for lunch.
1 cup dry quinoa
Can of black beans (drained, rinsed)
2 large zucchinis
Juice of ½ lemon
1/2 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese
2 Tbsp of pumpkin seeds
2 Tbsp olive oil plus for grilling zucchini
2 Tbsp unsweetened almond milk
1 pint of cherry tomatoes
¼ cup of chopped red pepper
1 Hungarian sweet pepper
Approx. ¼ teaspoon Herbamare or sea salt
Cracked pepper to taste
Parsley garnish optional
Cook up one cup of quinoa according to the package directions and allow it to cool.
While cooling you can prepare the zucchini and make the dressing. Use a mandolin or slice the zucchini into medallion slices that are medium thick.
Heat up your BBQ or grill and set to medium heat. With a pastry brush lightly brush each slice with olive oil.
Grill the Zucchini on each side until cooked and set it aside.
Mix together in small bowl: Garlic and Fine Herbs cashew cheese, olive oil, lemon juice, almond milk, Herbamere or salt.
Place cooled quinoa in large mixing bowl. Drain and rinse black beans and add to the bowl, add chopped pepper and pumpkin seeds.
Use a spatula to add prepared dressing into the bowl and mix together. Add the grilled Zucchini and tomatoes and add any additional herbs and salt and pepper to taste.