For 4 people
For 4 people
Cook the quinoa, then drain it
Cut the zucchini and pepper in dice
Cut the tomatoes in 2, the cubes feta and the olives in strips
Pour everything into a bowl with the chopped shallot
Then add the cooled quinoa, then mix
Cover the preparation and leave it in the fridge overnight
Prepare the sauce by mixing mustard, vinegar and oil
Season everything, then add lemon juice and a drizzle of olive oil
Incorporate the freshness aromatics
Mix the salad vinaigrette and enjoy lunch, in picnic or the office.
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