Summer Squash and Red Quinoa Salad

By Tracy

4 Person

35 Minutes

350 Calories

Summer Squash and Red Quinoa Salad with Walnuts! For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or grain and nut of your choosing) add heft. Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.

Ingredients

1/4 cup fresh basil leaves, torn
1/2 cup walnuts, toasted
1/2 cup flat-leaf parsley leaves
ground black pepper
6 tbsp. extra-virgin olive oil
1 tbsp. Sherry vinegar
2 tbsp. fresh lemon juice
1 tsp. finely grated lemon zest
2 1/4 tbsp. finely grated Parmesan
1 pound assorted summer squash
2 tsp. kosher salt
1/2 cup red or other quinoa

Method

01

Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12-15 minutes.
02

Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
03

Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.
04

Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
05

Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.

Related Tags

Summer Squash and Red Quinoa Salad

4.6

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 350 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

1/4 cup fresh basil leaves, torn

1/2 cup walnuts, toasted

1/2 cup flat-leaf parsley leaves

ground black pepper

6 tbsp. extra-virgin olive oil

1 tbsp. Sherry vinegar

2 tbsp. fresh lemon juice

1 tsp. finely grated lemon zest

2 1/4 tbsp. finely grated Parmesan

1 pound assorted summer squash

2 tsp. kosher salt

1/2 cup red or other quinoa

03 Method

Step 1

Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12-15 minutes.

Step 2

Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.

Step 3

Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.

Step 4

Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Step 5

Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.

04 Author