Cut the red pepper and peeled zucchini into approx. equal parts.
Together with unpeeled garlic cloves, mix the vegetables with herb salt and little olive oil. Put into oven under grill for about 20 minutes. If you don't have grilling oven, bake the vegetables at 200 degrees.
Rinse the quinoa under hot water and cook according to the instructions on package. I add a little herb salt to the water and cook on low heat until the quinoa absorbs it all.
Wait until the grilled vegetables cools down. Meanwhile, squeeze the garlic out of the peel, squash it and mix into the vegetables.
Add sliced cherry tomatoes and spring onion.
Mix the vegetables, quinoa and cubed feta together and add some extra virgin olive oil, or herb sat according to your taste. Decorate with chopped parsley leaves in the end.
This quantity will make 2 portions. So, you can adjust all of it to the number of eaters, or your own taste. Aubergine, broccoli, or any other vegetables will do great in the salad too.
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