Charcoal Kitchen
Ingredients
200g black quinoa
400ml water
12 zucchini flowers (halved and BBQ'd for 1 min)
1 tablespoon roasted chopped almonds
3 tablespoons chopped parsley
2 tablespoons balsamic vinegar
2 tablespoons olive oil
40g shaved Parmesan
Salt, pepper
Method
Cook the quinoa in the water for 11 mins, strain and refresh in cold water.
Place quinoa in a big bowl, season with vinegar, oil, salt, pepper, parsley and almonds.
Arrange zucchini flowers and shaved Parmesan on top.
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