RECIPE: zucchini quinoa salad with microgreens

ml/ 2 cups water

g/ 1 cup quinoa, rinsed well, drained

sea salt

medium zucchini, trimmed and shredded in a food processor or grated on a box grater

g/ ¼ cup black kalamata olives, finely chopped

g/ 4 ounces feta cheese, cubed

ml/ 2 tablespoons white wine vinegar

ml/ 1/4 cup extra-virgin olive oil

few handfuls of microgreens, washed and dried

g/ ¼ cup pumpkin seeds, toasted

Freshly ground pepper