Charcoal Kitchen


  • 200g black quinoa

  • 400ml water

  • 12 zucchini flowers(halved and BBQ’d for 1 min)

  • 1 tbl spoon roasted chopped almonds

  • 3 tbl spoon copped parsley

  • 2 tbl spoon balsamic vinegar

  • 2 tbl spoon olive oil

  • 40g shaved Parmesan


  • 1.

    Cook the quinoa in the water for 11 mins, strain and refresh in cold water.

  • 2.

    Place quinoa in a big bowl, season with vinegar, oil, salt pepper, parsley and almonds.

  • 3.

    Arrange zucchini and shaved Parmesan on top, that’s it.

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