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Courgette, Quinoa & Balsamic Salad

20 Minutes

2 Servings

444 Calories

17g Protein

57g Carbs

19g Fats

Courgette, Quinoa & Balsamic Salad


  • Rinse the quinoa under cold running water for 2 minutes then place it into a small saucepan. Add in the water and season with salt and pepper. Bring to a boil then reduce the heat to a simmer and put on a lid on the pan. Let it simmer for 10 minutes.

  • While the quinoa is cooking, chop the courgette and place into a pan with a little oil. Sauté for 4 minutes until brown on the edges. Do not overcook the courgette or it will become soggy.

  • Chop the almonds, basil, tomato, and red onion into small pieces and place into a large bowl.

  • Open the canned chickpeas, drain into a colander and rinse before placing into the bowl with the vegetables.

  • Once the courgette has cooled down add it to the bowl too.

  • When the quinoa has cooked, allow it to cool for 5 minutes, giving it the occasional stir. Now add the zucchini to the salad bowl with vegetables and chickpeas.

  • To make the dressing, mix the oil, balsamic vinegar, honey, and crushed garlic clove into a small bowl and mix to combine. Pour over salad.

  • Serve the salad at room temperature or place in the fridge for 20 minutes to cool completely.


  • 180g dried quinoa

  • 480ml water

  • pinch salt and pepper

  • 185g courgette, chopped

  • 1 medium tomato, chopped

  • 25g raw almonds, chopped

  • 40g red onion, chopped

  • 1 small can chickpeas

  • 3 tsp. fresh basil, chopped


  • 2 tbsp. olive oil

  • 2 tbsp. balsamic vinegar

  • 1 garlic clove

  • 1 tsp. honey

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