Time: 60 minuti più riposo
Difficulty: Facile

Ingredients for 6 people
150 g of quinoa in gluten-free grains
2 courgettes
50 g of pickled capers
200 g of cooked chickpeas
The juice of a lemon
2 basil leaves
Extra virgin olive oil
1 bunch of parsley
Fine salt
½ lemon to decorate

Method
Boil a saucepan with plenty of water, bring to a boil and cook the quinoa for 8 minutes, drained in a fine kneading strainer; line a baking sheet with baking paper and put the quinoa in the oven at 170 ° for about 5 minutes, remove from the oven and let it cool.
Clean the zucchini well, divide the sliced ​​vegetables into two by subtly creating rectangles with a thickness of 2mm, create strips, place in a bowl with a pinch of salt, the juice of half a lemon and let the preparation macerate for half an hour.
Take the chickpeas pour into a blender, add half a glass of water, two tablespoons of oil, the remaining lemon and basil leaves blend well to make the preparation smooth and creamy.
At this point add the quinoa well cold zucchini mixed well with a spoon, add salt if necessary.
Take some single-portion glasses, pour a couple of generous tablespoons of cream, add the quinoa and a teaspoon of capers, add a half slice of lemon and a sprinkling of chopped parsley and half a lemon slice.