Low Carb zucchini noodle salad with quinoa and avocado dressing

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When my parents-in-law come to visit, they always have plenty of grilled meat and crispy sausages in their luggage - fresh and tasty from a small Black Forest butcher shop. The two know exactly that they give us a huge pleasure. After all, we never think twice, but spontaneously grilled after a brief weather check, as often as possible. Grilling means for me sociability, enjoyment and time in the fresh air, instead of the stove :) Yesterday we took advantage of the fantastic weather again and relaxed with friends in the garden grilled. As a side dish, besides fresh herb bread, there was a wonderful zucchini noodle salad with quinoa and avocado dressing. Do you fancy the recipe?

Zucchini noodle salad with quinoa and avocado dressing

Quinoa salad with zoodles and avocado dressing

Friends of Glass

Glass has an infinite number of lives. It can be recycled as often as you like, which is why Friends of Glass also call for properly recycling empty jars, such as jam jars, rather than disposing of them in household waste.When shopping in the supermarket, I therefore grab as often as possible to glass packaging. With peas and corn, juices, passed tomatoes or jam, I even buy only glasses.

To serve my zucchini noodle salad, I used an empty jam jar and a glass of corn, for the lime-mint-water an empty one Glass passed tomatoes.Boil 150 ml of water in a saucepan. Add the quinoa and simmer for 15 minutes. Strain off excess water and let the quinoa rest for 15 minutes.

Den Chop the coriander and cut the spring onions into fine rings. Cut the zucchini into a spaghetti shape using a spiral cutter.

Mix the quinoa with the coriander, grated coconut and spring onions in a bowl.

Grind all ingredients for the avocado dressing with a blender.

Now layer the zucchini noodle salad in the jar as follows: dressing - zucchini noodles, quinoa, peas, crumbled feta p>