Zucchini and Quinoa Salad with Coconut-Lime Dressing

Instructions

1. 1

   Rinse the raw white quinoa in a fine-mesh sieve. Put it in a 2-litre saucepan with 400 ml water and 0.25 tsp salt. Bring to a boil over high heat, cover and reduce the heat to low. Simmer for 15 minutes, until the water is absorbed, then remove from the heat and leave covered for 5 minutes.

2. 2

   While the quinoa cooks, wash the fresh vegetables and cilantro. Trim the zucchini and cut it into very thin lengthwise strips with a sharp knife or vegetable peeler. Trim the woody asparagus ends and cut the stalks into 2.5 cm pieces. Thinly slice the scallions and chop the cilantro.

3. 3

   Meanwhile, bring the remaining 1000 ml water and 0.25 tsp salt to a boil in a second 2-litre saucepan over high heat. Add the asparagus and boil for 2 minutes. Add the frozen peas and cook for another 2–3 minutes, until both vegetables are tender but still bright green. Drain thoroughly.

4. 4

   Fluff the quinoa and spread it on a clean 30 x 40 cm tray, with the drained vegetables alongside it. Leave for 8–10 minutes, turning once, until barely warm rather than steaming.

5. 5

   During cooling, mash the avocado flesh in a large serving bowl with the lime juice until mostly smooth. Stir in the canned coconut milk, remaining 0.25 tsp salt and black pepper to make a loose, creamy dressing.

6. 6

   Add the zucchini, cooled quinoa, asparagus, peas, scallions, cilantro and unsweetened coconut flakes to the dressing. Toss gently until evenly coated.

7. 7

   Crumble in the feta, choosing one made with vegetarian rennet, and fold it through lightly. Divide into four generous portions and serve immediately.